Vegetarian Miso Risotto in a Pressure Cooker

Risotto | Japanese cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetarian Miso Risotto in a Pressure Cooker

Ingredients

Shallot - to taste
Olive Oil - 6 tablespoons
Garlic - 3 cloves
Long-Grain Rice - 2 cups
Sake - ¾ cup
Soy Sauce - 2 teaspoons
Miso Paste - ¼ cup
Chicken Broth - 4 cups
Meyer Lemon Juice - ½ teaspoon
Salt - to taste

Step by Step guide

Step 1

Heat the oil in the pressure cooker over medium heat until the oil starts to sizzle. Occasionally rotate the pressure cooker. Add the shallots and garlic, sauté until translucent, being careful not to burn them.

Step 2

Add the rice and stir until all the rice is coated with oil. Lightly sauté for 3-4 minutes. Do not allow it to burn. (The grains of rice should look like tiny ice cubes, translucent on the edges and white in the center.)

Step 3

Add the sake and continue heating while stirring until the alcohol smell disappears and it has mostly evaporated. Pour in the soy sauce and miso paste.

Step 4

Add the vegetable broth, scrape any remaining rice and onion from the sides of the pressure cooker and throw them into the broth. Close the pressure cooker and cook the rice under low pressure. After 5 minutes, open the valve and release the steam.

Step 5

Open the pressure cooker, add the lemon juice, and stir. You should achieve a creamy consistency. If the risotto is too runny, simmer for a few more minutes until it thickens, stirring occasionally. The consistency should resemble a thick sauce. Serve, sprinkled with salt (to taste) and green onions.