recipe
SERVES 4–5
MUSHROOM
AND LEEK RISOTTO Excerpted from The One Peaceful World Cookbook.
This risotto is adapted from a recipe by Patricio Garcia de Paredes, a renowned macrobiotic chef. While traditional risotto requires a labor-intensive process of adding water incrementally, this dish employs a simpler approach to achieve the creamy risotto consistency. Ingredients: RISOTTO 1 –2 tablespoons extra virgin olive oil 1 garlic clove, minced 1 small onion, finely diced 1 /2 small leek, rinsed well and thinly sliced 1 1/2 cups thinly sliced brown or white mushrooms 1 /2 teaspoon sea salt, plus more to taste 1/4 cup sake (optional) 3 cups vegetable broth or water
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INSPIRE HEALTH
3 cups cooked brown rice 1 tablespoon white miso Black pepper (optional) GARNISH Fresh lettuce leaves Balsamic reduction sauce (optional) Directions: Heat oil and sauté the garlic for 1 minute. Add the onion and sauté until soft. Add the leek, mush-
November § December 2017
CHEF’S TIP: You may also use dried shiitake or porcini mushroom in the risotto.
rooms, and sea salt and continue to sauté for about 5 minutes. Add sake, if using, and vegetable broth or water, and bring to a boil. Reduce flame to medium-low, add salt to taste, and cook for 10–15 minutes or until a nicely seasoned flavor develops. Add the cooked brown rice and continue to cook over a medium-low flame while constantly stirring
with a wooden spoon. Add more water if too thick, and keep stirring until it reaches a creamy consistency. Reduce flame to low, and add miso and black pepper, if using. Keep simmering for 5 minutes. Adjust to taste if needed. Serve topped with lettuce leaves and balsamic reduction sauce, if desired.
