4 Cups Vegetable Broth
½lb Portobello Mushrooms (Thinly Sliced)
⅓ Cup Shiitake Mushrooms (Thinly Sliced)
¾ Cup Arborio Rice
⅓ Cup Sake
2 TBSP White Miso Paste
2 TBSP Cooking Oil
3 Green Onions (Minced)
2 TBSP Butter
¼ tsp Onion Powder
¼ Black Pepper
Garnish
Parmesan Cheese (Grated)
Cilantro
In a medium sized pan melt the butter over medium high heat and saute the mushrooms until golden brown. Mix in the onion powder and black pepper. Set aside.
Mix the vegetable broth and miso paste in another pot and keep the broth simmering.
Heat cooking oil in a large skillet and saute the green onions. Add the arborio rice and mix the rice grains in with the onions.
Add the sake and deglaze the pot by stirring the rice grains. Stir until the raw alcohol smell has cooked off and has almost evaporated.
One soup ladle at a time, pour the broth over the rice mixture. Keep adding one ladle of broth when the liquid is almost fully absorbed. Repeat until the rice becomes tender. This process usually takes around 30 minutes. Leave a little liquid towards the end.
Add the mushrooms back to the pan and mix well.
Serve with cilantro and parmesan cheese.
