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.
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)
2 tbsp shoyu
2 tsp rice wine vinegar
2 tsp minced garlic
1 tsp sesame oil
2 tbsp water
cracked black pepper
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]