Sake and shiitake risotto
Photo by Tam West
- Heat chicken or vegetable stock.
- Heat a little olive oil and a knob of butter in a frying pan. Add chopped spring onion and shiitake mushrooms and fry until soft. Add sushi rice and cook, stirring, to coat the rice.
- Add sake, cooking and stirring the liquor into the rice until absorbed. Slowly add hot stock, ½ cup at a time, cooking fully into the rice each time. When the rice has cooked until tender to the bite, and the mixture is creamy, it's ready to serve.
- Serve, sprinkled with sea salt flakes and fresh pepper. Garnish with micro greens and a fried mushroom or three.
More of Warren's sake-based recipes