May 26th - Enoki Mushroom and Pea Risotto with Crispy Tofu

D was supposed to eat out for work tonight so I was going to experiment with an Asian inspired Risotto.  I got a text quite late in the day that he was coming home and offered to cook because of the late notice. Yay.  I insisted he try my planned experiment.  He was mostly on board but he would not go for the Miso broth nor would he take direction on what order I wanted stuff to go in the pan.  Worth a shot. Still, without cheese, this Asian inspired risotto which is a sort of tribute to what we used to call 'MulBap' as kids. Basically when we take the last bit of rice we have in our bowl and dumping into our soup.

Enoki Mushroom and Pea Risotto with Crispy Tofu

1 c Arborio Rice
2 Green Onion, chopped (keep the Green and White separated)
1-2 cloves Garlic
1/2 c frozen Peas, defrosted by rinsing under tap
200 g package of Enoki Mushrooms, roots cut off, separated
1 c dry White Wine or Rice Wine like Sake or Soju (not the vinegar)
1.5 l Vegetable Broth (or Miso Broth)
2-3 T Butter
Salt and Pepper to taste
1 additional Green Onion, for garnish

In a small saucepan, bring the broth to a boil briefly then reduce to low low.

In a large sautee pan, heat some Olive Oil or Canola Oil if you want to go all Asian on medium heat.  Add the Green Onion Whites only.  It will only take 1-2 minutes to soften.  Add the Rice.  Stir until all the rice is glistening.  Add 1 t more oil if you feel it is necessary.

Add the wine in a big circle.  When it is mostly absorbed. Add a ladel of the broth.  Stir with a wooden spoon constantly. Stir and Stir until it is mostly absorbed.  You will know when you can draw a line down the middle of the pan with the spoon and it does not immediately close in on itself. Add another ladel and continue.

When you are about 2-3 ladels away from the end or about 25 minutes in, test a bit of the rice.  It should be al dente but nearly there.  You can never tell because so much can vary with stove temperatures, humidity, fans.  So if it is still way hard, then add a bit more broth to the saucepan.  If it feels like just over al dente pasta, you're about there.  Add the Peas and Mushrooms.  If not wait another ladel or two before adding the veg.  I like my risotto on the slightly softer side but not mushy.

After the Veg goes in, add another ladel or two and stir as usual test.  Add the last ladel, mix in slightly. Dapple the top with the butter and cover and set aside for 10 minutes.

Garnish with with the extra Green Onion and a few drops of Sesame Seed oil (optional).

On the side in a non stick skillet heat a teaspoon of canola or peanut oil.  Slice 200 g of Extra Firm Tofu.  Add to the hot pan.  Let sit without moving for at least 2 minutes until slightly browned.  Turn and brown again on the other sides.  Serve on top of the risotto.  I had planned on cutting into cubes and mixing into the Risotto but D when another way.  It worked too.

YUMMO! and no cheese.