Looks fancy, eh?.. yup.. it looks it and tastes divine too. I started making this dish because I was craving dim sum sticky rice wrapped in lotus leaves, lo mai gai.
By the time I finished, the dish had turned into a rich, indulgent Japanese-like risotto, and it was soooo lush it exceeded my craving!
Ok, it does have a fair bit of butter that gives it the rich, velvety texture but hey.. save it for a special occasion, maybe?.. like a lockdown date night! 😉
1. Soak dried mushrooms in boiling water for 20 minutes, drain, squeeze, reserve liquid, set aside
Ingredients
Instructions
2. Blitz mushrooms
3. Sauté shallots and blitzed mushrooms in a pan on med heat with a little oil & butter, set aside
4. In the same pan, sauté mushrooms and asparagus with a little butter and oil and 1 tbsp soya sauce, set aside
5. Add rice, rest of butter, mirin, sake, and garlic to the pan, sauté 2-3 mins
6. Add hot stock, chives, and soya, cover, simmer gently for 10-15 minutes
7. Check if rice is cooked. If it needs more liquid, heat mushroom stock, add until the rice has a wet sticky consistency like risotto
8. Mix in mushrooms and asparagus, excluding tips
9. Taste, add pepper or more soya if needed
10. Garnish with asparagus tips & trumpet mushrooms (optional)
11. Serve with chilli sauce