Follow these steps for perfect results
canola oil
carnaroli rice
veggie stock
soy sauce
edamame
thawed
miso butter
mixed
pine nuts
toasted
dried red peppers
sliced thin
bacon
diced and cooked crispy
fresh chive
chopped
toasted sesame oil
Combine veggie or chicken stock and soy sauce in a saucepan and bring to a simmer.
Heat canola oil in a skillet over high heat.
Add rice to the hot oil and stir to coat, toasting lightly.
Add 1 cup of simmering stock to the rice and reduce heat to medium.
Stir the rice and add 1/2 cup more stock.
Continue cooking, adding stock as the rice becomes dry, stirring almost constantly.
Cook for 17-20 minutes until rice is almost al dente.
Add edamame and heat through.
Stir in miso butter and toasted pine nuts until miso butter is melted.
Ladle risotto onto a warm plate.
Top with crispy bacon, chopped chives, and a pinch of red pepper.
Drizzle with sesame oil and serve immediately.
Expert advice for the best results
Use warm plates to maintain serving temperature.
Toast pine nuts carefully to prevent burning.
Adjust soy sauce to your preferred saltiness level.
Everything you need to know before you start
10 minutes
Can be partially made ahead; cook rice but add edamame and miso butter just before serving.
Mound risotto in the center of a warm plate, garnish attractively.
Serve as a main course or side dish.
Pairs well with a light salad.
Complements the umami and savory flavors.
A refreshing counterpoint to the richness of the risotto.
Discover the story behind this recipe
Fusion cuisine blending Italian tradition with Japanese flavors.
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