If necessity is the mother of all invention, abundance is definitely its father, especially in the kitchen. In this case, abundance came in the shape of a bag of Brussels sprouts that needed using up. In my enthusiasm (I always go a bit mad when sprouts are back in season) I overstocked, which isn’t necessarily a bad thing, as it forces you to be creative. So I came up with this autumny/wintery Asian-style risotto.
I say ‘Asian-style’ because a vegan risotto with a list of ingredients that includes sprouts, sake and coriander is by definition a multi-continental, hybrid dish. Which, by the way, goes for a lot of vegetarian and vegan cooking of the non-potato-veg-and-fake-meat variety. And that’s just one of the things that, for me, makes it such a great way of cooking and eating.
Okay, I’ll end the plug there. 😉
I’ve used garlic and chilli oil here, instead of fresh. One, because it’s easy and lazy, and two because grated garlic tends to burn/stick in my Le Creuset pan unless I use more oil than I want to. The ginger, if chopped not too finely, can stand the heat a bit better. You could of course use a fresh chilli, chilli flakes (or even chilli sauce) instead of the oil.
I only have two rules when it comes to making risotto: make sure your stock is piping hot, so you don’t bring down the temperature of the pan as you add it, and start tasting your rice after about 15 minutes to see if it’s done. As usual, I sauté the mushrooms first. It’s not a rule, but I do feel it really adds to the flavour and texture of the finished dish.
250 g chestnut mushrooms, cut into quarters
generous splash of garlic oil
smaller splash of chilli oil
3 shallots, finely chopped
1 tbsp freshly chopped ginger (very fine strips)
125 g risotto rice
a nice slosh of sake
225 g of Brussels sprouts, thinly sliced
1 litre hot mushroom stock
handful of chopped coriander
- Heat the olive oil in a skillet and sauté the mushrooms on a medium-high heat. You want to get some caramelisation going, so don’t put them on too low. Set aside once cooked but not mushy.
- In a heavy-bottomed pan, heat garlic and chilli oil.
- When hot, add the shallots and ginger. Fry until softened.
- Add the risotto rice and fry, stirring, for a few minutes.
- Pour in the sake and let evaporate while stirring.
- Throw in the sliced sprouts and add your first ladleful of stock.
- Stir until the pan is almost dry, add stock, stir until almost… etc, etc.
- After about fifteen minutes, add the mushrooms to the pan and keep stirring.
- Cook, tasting every now and again, until the rice is done to your liking.
- Sprinkle over the coriander.