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.

CHEF’S TIP: You may also use dried shiitake or porcini mushroom in the risotto.

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  11/2 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  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-

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.

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By Eric Mondello