Miso risotto with mushrooms and celery root

I love to make creamy risotto-style rice. With brown rice it´s a bit difficult to make a real Italian risotto, which requires stirring in small amounts of liquid at a time, which means a lot of time spent standing above the pot…not such a task with quick cooking white rice, but quite a job when you´re using slow cooking short-grain brown rice! 😀 This is a bit of a compromise, but the flavour is very rich and surprisingly similar to an authentic risotto!

I pressure cooked my regular brown rice with water and rice milk, in a 1:1 ratio. After the pressure came down, I took the lid off, placed the pot again on a low flame and stirred in some rice miso diluted with a little bit of water and let the rice absorb the liquid while stirring with a wooden spoon, for maybe five minutes. The whole point is to get the rice creamy, that´s all…

While pressure cooking, I sauteed some sliced onion with a pinch of salt, on a bit of olive oil, and when it got translucent, I added chopped mushrooms and thin strips of celery root and proceeded to cook until all got soft and caramelized. I seasoned the vegetables with tamari soy sauce and caraway seeds. When the rice got creamy, I stirred in the veggies. The risotto was served with a side of freshly blanched curly (savoy) cabbage.

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Filed under Grain dishes, Recipes

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