Oriental Black Risotto with Basmati Rice

This is by far my new favourite dish. It's a bit involved but well worth it. Very delicious! This is adapted from Virtually Vegetarian.

 

Oriental Black Risotto with Basmati Rice

Risotto

50g vegan butter

1 small onion or shallot, finely chopped

1 clove garlic, finely chopped

1/2 inch piece ginger root, finely chopped

250g basmati rice

2 tsp Chinese five-spice powder

3 cups mushroom stock*

salt & pepper

2 tbsp dark soy sauce

Vegetable Garnish

4 tbsp sesame oil

50g vegan butter

14 shiitake mushrooms, halved

1/2 inch ginger root, finely chopped

1 carrot, grated

1/4 red pepper, thinly sliced

1/4 green pepper, thinly sliced

15g mooli (daikon raddish), grated*

2 spring onions, finely chopped

16 coriander leaves

Risotto

Heat butter in a saucepan and add onion/shallot, garlic, ginger and cook for 1 min. Do not brown. The add rice and try to coat the grains with the melted butter. Then add five-spice. Pour in the stock and bring to the boil, stirring occasionally. Season to taste and simmer for 15-20 minutes stirring frequently. Rice should be al dente and most of the stock should evaporate. 

Once you have cooked the risotto, add the soy sauce.

Vegetable Garnish

While the rice is cooking heat 1 tbsp of the sesame oil and 15g of the butter in a wok or frying pan. Saute the mushrooms until tender. Remove the mushrooms, place on a plate with a paper towel over them and keep them somewhere warm.

Heat the rest of the oil and butter in the same pan and stir in ginger and garlic. Leave for a few minutes then add the rest of the vegetables. You want the vegetables to be crisp so don't overcook. Season.

Spoon the risotto into bowls and garnish with the vegetables, mushrooms and coriander leaves.

* I made my own and will post the recipe soon.

** I'd never seen it before I came to England so I don't think you'll be able to get it in Australia. It doesn't add much to the dish anyway and could easily be left out.