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DIRECTIONS:
Step 1: Add olive oil to the pan and heat over medium heat, add the rice and toast the grains until translucent, about 1-2 minutes, stirring constantly.
Step 2: Add white wine or sake and stir to coat. Cook until liquid is absorbed.
Step 3: Add vegetable stock 1 cup at a time, stirring frequently. Continue cooking, stirring, and adding vegetable stock until rice is cooked through, but still a little firm (“al dente”), which should take about 17 minutes. Add 2 teaspoons of Matcha. Adjust heat as needed so that risotto is constantly simmering.
Step 4: Stir 1 teaspoon matcha powder and cook another 2 minutes. Taste and adjust matcha powder as desired.
Step 5: Add 1/4 teaspoon salt, and optional vegan butter and black pepper. Add uni sushi and Ikura on top.
Enjoy!!
NOTE:
You can add any kind of sashimi on top of this great risotto!
Matcha, like champagne, is crafted from specific cultivars, each contributing unique flavors. Sorate offers four cultivars: Yabukita (balanced, vibrant green), Samidori (deep green, mild), Asahi (rare, rich, creamy), and Okumidori (umami, bright green).
Single Cultivar matcha showcases one cultivar's traits, preferred by enthusiasts. Blended Cultivar matcha combines multiple cultivars for a balanced flavor, appealing to a broader audience. At Sorate, our diverse matchas highlight these unique flavors and qualities for a distinctive matcha experience.
