Gluten Free -Brown Rice Shiitake Risotto

 

2017-10-16_22.04.16

This risotto is one of our regular menus but the recipe has never been written down before.

Spring came to Australia. I was researching about seasonal food in spring. At the time, I learnt that Shiitake was actually in season twice a year – spring and autumn. I did not know that! I always thought it was only in autumn! So I just thought it was about time for me to write this down, just because it is spring.

The key is using dried Shiitake’s soaking liquid and Japanese Awase Dashi Stock as broth. These 2 key ingredients make the risotto unique- a combination of Japanese and Italian cuisine. Depth of Shiitake flavour and delicate Japanese stock go well in the traditional Italian dish. If you do not have time to make your own dashi stock, of course you can use one from shops.

You can enjoy a full amount of umami in this risotto. Hope you enjoy it.

 

Ingredients (Serving 4)

320ml Brown Rice

25g Dried Shiitake Mishrooms

400ml Water for Shiitake

½ Tablespoon of Olive Oil

2 cloves of Garlic – finely chopped

1 Onion – chopped

130g Button Mushrooms – sliced

100g Broccoli – cut into small florets

600ml Awase Dashi Stock

½ Teaspoon of Sea Salt

80g Parmesan Cheese

 

Method:

  1. Rinse brown rice and soak it in water. Put it aside.
  2. Preparation for dried shiitake mushrooms. Rinse and soak them in 400ml of water for about 20 minutes or until they become soft. If you are in a furry, use warm water to make them soft quicker. Keep the soaking liquid. Once they become soft, give a gentle squeeze to expel excess water. Remove the stem and slice them.
  3. Heat awase dashi stock in a sauce pan. Do not make it to boil, but make it stay hot all the time while cooking risotto.
  4. Heal olive oil in a large sauce pan over medium heat. Place garlic into the pan. Once the garlic is fragrant, add onion and button mushrooms, and sauté them for 2-3 minutes or until the onion becomes translucent.
  5. Add brown rice to the pan. Stir them until the rice is coated with the oil. This will take about 1 minute. Please do not make the rice burn.
  6. Add the shiitake mushrooms and the soaking liquid (from Method 2) into the pan. Cook it with a lid on, stirring with a wooden spoon occasionally.
  7. Once the liquid is almost absorbed, add 400ml of the dashi stock and sea salt to the pan. Cook it with the lid on, stirring occasionally.
  8. Once the liquid is almost absorbed, add 100ml of the dashi stock. Keep cooking it with the lid on, stirring occasionally.
  9. When the liquid is almost absorbed, add broccoli and remaining of dashi stock to the pan. Keep cooking with the lid on, stirring more constantly to prevent the rice from burning.
  10. When the liquid is almost absorbed, the brown rice should be cooked perfectly as al dente. However if the rice is still hard, you can add hot water to keep cooking until the rice is done.
  11. Once the brown rice is cooked as al dente, turn the heat off and let it sit for 5 minutes with the lid on.
  12. Stir Parmesan cheese in the risotto and serve while hot.

 

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How to make Japanese Stock : Dashi – Kelp and Bonito Stock (Awase Dashi)

Dashi is Japanese stock. It is a foundation of flavour in Japanese cuisine – it is called Umami. While most of common stock (such as beef, chicken and vegie stock etc…) takes long time to cook, Dashi can be done in a short time. Well…, I have to admit that I often I often use Dashi powder as it is very easy to use…, however, I also have to say that Dashi made from scratch is DELICIOUS. It’s worth it to make it by yourself.

There are a few kinds of Dashi, and I will introduce how to make Awase-Dashi here today. Awase-Dashi is made from Dried Kelp and Bonito Flake. It is very versatile and great for most of Japanese dishes.

As I said, it does not take long to make, but please just make sure to soak fried kelp in water over night or at least 3 hours prior to start heating (I normally soak it before going to work in the morning, so that it is ready to cook when I come home). You can also make a big batch of the stock and store it in the fridge (for a week) or in the freezer (for a month).

Ingredients:

1000ml Water

10g Dried Kelp

20g Dried Bonito Flake (Katsuobushi)

Method:

  1. Gently wipe kelp with a wet cloth or kitchen paper. Place water and the kelp in a large pot. Leave it for over night or at least 3 hours. This is to allow the flavour of the kelp to get into the water.
  2. Heat up the pot on medium heat. Just before the water starts to boil, remove the kelp.
  3. Add dried bonito flake (katsuobushi) to the pot and cook it for 3 minutes. Turn the heat off and let the bonito sink to the bottom. This will take about  10 minutes.
  4. Strain the stock and squeeze the remained bonito to release extra umami from it.