Grains

Forbidden Rice Risotto

Name: Forbidden Rice Risotto
Yield: Serves 6
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, finely diced; 3 garlic cloves, grated/finely chopped; 2 tablespoons fresh ginger, grated/finely chopped; 2 tablespoons white miso paste; 2-3 tablespoons rice vinegar; 1 soy sauce; (1) 15 ounces bag Forbidden Rice; 5-6 cups chicken/vegetable stock; 1 red pepper, finely diced; 1 zucchini, seeded and finely chopped; 1/2 jalapeno, finely diced; 1 pound asparagus, trimmed and cut into thirds; 1/2-1 pounds shrimp, just cooked through in a bit of olive oil; red pepper flaked; salt and pepper to your taste; couple of dashes of toasted sesame oil; toasted sesame seeds (optional)

by: testkitchenette

March 18, 2010

4.8

4 Ratings

Serves 6

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Author Notes

This recipe grew out of a craving for sushi with vinegared rice and Thai spring rolls. I used Forbidden Rice (originally gown exclusively for the Emperors) from China which is black but cooks down to a beautiful purple color. Aside from the onions, garlic, and ginger I keep the other vegetables raw and add them at the end to keep them crispy. The rice cooks up a bit slower than traditional Arborio rice. The end result was mellow with white miso paste and snappy with the addition rice vinegar and toasty with end notes of sesame oil. —testkitchenette

What You'll Need

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely diced
3 garlic cloves, grated/finely chopped
2 tablespoons fresh ginger, grated/finely chopped
2 tablespoons white miso paste
2-3 tablespoons rice vinegar
1 soy sauce
(1) 15 ounces bag Forbidden Rice
5-6 cups chicken/vegetable stock
1 red pepper, finely diced
1 zucchini, seeded and finely chopped
¹/₂ jalapeno, finely diced
1 pound asparagus, trimmed and cut into thirds
1/2-1 pounds shrimp, just cooked through in a bit of olive oil
Pinch red pepper flaked
salt and pepper to your taste
couple of dashes of toasted sesame oil
toasted sesame seeds (optional)

Directions

In a large high sided skillet heat olive oil and butter together over medium heat. Add the onion, garlic, ginger, and cook until onions are translucent and fragrant, about 8 minutes. Add the miso paste, rice vinegar, and soy sauce and incorporate into the onions.
Pour in the rice, stir to coat, and cook for 3 minutes. Start adding the stock 1/2 cup at a time until absorbed and rice is al dente. This took me about 40 minutes.
Add the asparagus, red pepper, zucchini, jalapeno, and stir to coat and warm through. Add the pinch of red pepper flakes and a few dashes of toasted sesame oil. Add the cooked shrimp and check for seasoning. Serve sprinkled with toasted sesame seeds if desired.

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5 Reviews

improvisingfood March 8, 2013

I used black rice that you by in costco, its great. and added mushrooms
http://www.improvisingfood.com/black-rice-mushroom-risotto/

linzarella March 18, 2010

This sounds amazing! I wonder how it would come out if I substituted sesame oil for the olive oil...

testkitchenette March 18, 2010

Thank you Linzarella! I always thought of sesame oil as a finishing oil but go for it! I'd love to hear how yours comes out if you get around to making it.

mrslarkin March 18, 2010

I like that you're using white miso paste here. It reminds me so much of Parmigiano!