This is a smooth, delicate and warming risotto. You can definitely use a pressure cooker to cook the rice, but if you choose the ‘ordinary’ risotto cooking method, I think you’ll get a much creamier result. Here I substitute stock with plain water, as the miso provides enough salt and flavour.
Makes 4 servings.
Ingredients:
330 g brown Carnaroli rice
1 medium sized pumpkin or butternut squash
½ leek, minced
3 teaspoons brown rice miso (unpasteurized)
3 tablespoons extra virgin olive oil (plus 1 tablespoon to add before serving)
1 teaspoon mirin
1 teaspoon dried lemongrass
½ teaspoon dried marjoram
3 cm fresh ginger root (skin removed)
filtered or natural mineral water
Directions:
Clean the pumpkin, removing all seeds and surrounding filaments, then peel it and cut it into chunks. Place the pumpkin in the oven (preheated to 180° C) and bake for about 25 minutes. In the meantime, wash the rice in a large colander under running cold water and bring the water (preferably filtered or natural mineral water) to a boil. In a wide, heavy saucepan, heat the olive oil and add the minced leek and gently stir fry until golden. Add the rice and lightly fry for about 1 minute, then add the mirin and stir. Once the mirin has cooked into the rice, add the first ladle of boiling water and turn down the heat to a simmer. Keep adding ladlefuls of boiling water, stirring regularly. As soon as the pumpkin is cooked, cut it into small pieces, add it to the rice, and carry on adding water while cooking over low heat. Check the rice, and when it’s almost done add the lemongrass and marjoram. When the rice is cooked, remove from the heat and add the olive oil (about 1 tablespoon) and miso (which you’ll have melted in warm water). Stir well, place a lid on the saucepan, allow to sit for 2-3 minutes, then sprinkle with the fresh ginger juice and serve.
Posted in: cooked
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