Sake and shiitake risotto

Tam West

Ingredients

3 cups	Chicken stock, or use vegetable stock
1	Finely chopped spring onion
5	Shiitake mushrooms, finely chopped (Main)
1 drizzle	Olive oil, for cooking
1 knob	Butter, for cooking
1 cup	Sushi rice (Main)
1 cup	Sake (Main)
1 small handful	Micro greens, and a few fried exotic mushrooms, or use more shiitakes for serving

Directions

1. Heat chicken or vegetable stock.
2. 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.
3. 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.
4. 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

• Lychee saketini
• Yakitori chicken wings
• Gomaae spinach