Miso Risotto
Why It Works: Pressure cooking makes risotto easy, with five minutes of cooking time and practically no stirring required. The miso adds a ton of flavor to the dish while keeping it 100% vegan.
🍳 Cook: 20 min
Ingredients
| — | 6 с.л. зехтин |
| — | 1 средни шалота, нарязани на ситно (около 1/4 чаша) |
| — | 3 средни скилидки чесън, пасиран |
| — | 2 чаши ориз за ризото като Arborio или Vialone Nano |
| — | 3/4 ч.ч. сухо саке |
| — | 2 ч.л. соев сос |
| — | 1/4 чаша мисо паста |
| — | 4 чаши зеленчуков или пилешки бульон |
| — | 1/2 ч.л. лимонов сок |
| — | сол |
| — | нарязан пресен див лук за сервиране |
Instructions
- Heat the olive oil over medium heat (in the pressure cooker), sauté the onion and garlic for about 2 minutes.
- Add the rice and toast it for 3-4 minutes.
- Add the sake and let the alcohol evaporate (for about 2 minutes), then add the miso and soy sauce.
- Add the broth. Close the pressure cooker on low pressure. Cook it like this for 5 minutes. Then release the pressure.
- Open the pressure cooker, add the lemon juice and stir until it becomes creamy. Season to taste with salt and chives.