Instructions: 1. If using the miso-infused broth, combine 1 tablespoon miso with 4 1/2 cups water and bring to a boil. Reduce the heat and simmer.

2. In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well-coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed. Add the stock or broth in 1/2 cup increments, stirring constantly until all the liquid is absorbed with each addition.

3. Season with salt and pepper. Spoon into serving bowls, garnish with the mushrooms, scallions, and sprouts and serve.

PANTRY TIPS: Use traditional Japanese ingredients like sushi rice and miso to create risotto with an Asian accent. The short-grained sushi rice absorbs sake, a rice wine, and miso broth to achieve the same creamy texture that characterizes perfect risotto. For the broth, use a savory version of the miso. As with any risotto, Japanese risotto should be served hot.

Garnish with delicate enoki mushrooms, chopped scallions, and spicy kaiware radish sprouts.

With the Eggplant: PER SERVING: 484 cals, 11.3 g fat (22.1% cff)

NOTES :
This recipe sounds interesting but I wanted to say that you should NOT bring the water to a boil after adding the miso. Bring it to a boil, then turn off or lower heat, then add miso. (boiling changes the flavor). For what its worth, that is what my mom says :-)

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