- Serves: 2 as Main or 4 as Starter
- Cook Time: 25 minutes
- Prep Time: 15 minutes plus soaking
- Effort: easy
- 1 tbsp olive oil
- 1 bunch spring onions
- 5 cm ginger, finely chopped
- 1 clove garlic, crushed
- 1 small red chilli, deseeded, finely chopped
- 225 g arborio risotto rice
- 900 ml miso, stock
- 15 g dried porcini, soaked
- 1 pinches black pepper
- 2 tsp mirin
- 3 pak choi
- 1 tbsp toasted sesame seeds
1.Heat half a tablespoon of the olive oil in a pan, add half the spring onions, ginger, garlic, chilli and cook for 1 minute. Stir in the rice.
2.Keep the rice over a medium heat, add the miso a ladleful at a time and the soaked mushrooms with the soaking water, stirring constantly and making sure it is absorbed before adding more (this will take approximately 20 minutes). You'll know the rice is cooked when it looks thick and creamy and there's still a bite to the rice. Season to taste with salt and freshly ground pepper.
4.Just before serving heat a wok with the remaining oil. Stir-fry the wet bok choy for 30 seconds, cover with a lid and reduce heat and steam for a further minute
5. Spoon the rice into warm serving bowls, top with the bok choy and toasted sesame seeds. Serve at once.
Rate This Recipe