Macro Risotto

Michael Bauce

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Risotto, the Italian favorite. Traditionally cooked with rice and tomato. My Italian Grandma schooled me on how to prepare it the Italian way. Since then, I’ve experimented with a variety of different versions, including this Japanese one. I added Hiziki, Shiitake and Burdock. I sauteed Onion, Garlic, Burdock and Celery in Olive Oil and SiSalt. Meanwhile, I boiled dried Shiitake Mushrooms and Hiziki to soften. I added water and soy sauce to the saute and brought the water to a boil. Added Medium Grain Rice, sliced Shiitake/Hiziki (with soaking water), brought to a boil again. I then added Rice, brought to another boil, covered and lowered the flame. Simmered till Rice is softened, adding more water as you go. Risotto should be a bit soupy when complete. Now, you’ve got a beautiful One-Pot Meal on your hands! Serve with Fresh bread and/or Salad.

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