One pot Korean recipe – Mushroom risotto (made in rice cooker)

mushroom risotto - korean style

mushroom risotto - korean style

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Last meal before my annual detox, in mood for some comfort food, I pulled out the rice cooker and put together a super easy and tasty recipe for a mushroom risotto, korean style. 

Ingredients:

1/2 c. chopped shitake mushrooms

1/2 c. chopped king trumpet mushrooms

[both are found at your local asian market.  The king trumpet will add a nice meaty texture to the risotto]

1/2 c. finely chopped onion

1/3 c. minced leeks

1 c. Japanese/Korean rice (the stickyshort-grain kind)

Kalbi marinade

2 tbsp shoyu

2 tsp rice wine vinegar

2 tsp minced garlic

1 tsp sesame oil

2 tbsp water

cracked black pepper

How to:

Wash your rice as you’d normally to cook in the rice cooker.  Fill it to the 1c. line with water.

Pour marinade over chopped veggies and gently pour on top of rice.

The juice and the marinade from the veggies will infuse with the rice as it’s cooking.

When the rice is done, drizzle some truffle oil and you’re good to go.

[ as a side dish and a nice crunch, serve it with some kimchi if you have them around or even pickles or slaw]

About chefkelly

Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at chefkelly.com all made with 2 tablespoons of love; love for food, love for life.
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