Issue 3 - March 2013 - Pure Simplicity | 5
Onigiri Japanese
Rice Balls
4 cups uncooked short-grain
white rice
4 1/2 cups water
1 cup water
1/4 teaspoon salt
1/4 cup bonito shavings (dry fish
flakes)
2 sheets nori (dry seaweed), cut
into 1/2-inch strips
2 tablespoons sesame seeds
Wash the rice, combine rice and 4
1/2 cups water in a saucepan. Bring
to a boil over high heat, stir occasionally. Reduce heat to low; cover.
After water is absorbed, 15 to 20
minutes. Let rice rest, for 15 minutes
to allow rice to cool.
Combine 1 cup water with the salt.
Use this water to dampen hands to
handle rice.
Divide one portion of rice in two.
Create a dimple in the rice and fill
with a heaping teaspoon of bonito
flakes. Cover with the remaining
portion of rice and press lightly to
enclose filling inside rice ball. Gently press the rice to shape into a
triangle. Wrap with a strip of nori.
Sprinkle with sesame.
Yields: 8 Servings
Mushroom Risotto
Mushroom
Risotto
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2 Tbsp butter
2 cups flavorful mushrooms cut into
half inch to inch pieces
2/3 cup brandy/dry white wine
5-6 cups chicken stock
1/3 cup of peeled and minced shallots (or 1/3 cup of yellow or white
onion, finely chopped)
1 3/4 cups arborio rice
1/3 cup freshly grated
Parmesan cheese
Salt and black pe