Matcha Risotto

• 1 cup of arborio rice
• 2 tablespoons dry sake or white wine
• 3-4 cups vegetable broth
• 2 teaspoons matcha powder, or more to taste
• 1/4 teaspoon Kosher salt, plus more to taste
• Black pepper, to taste 
• Uni - (Sea Urchin)
• Ikura - (Salmon eggs)

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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!! 

SHOP MATCHA HERE

NOTE:

You can add any kind of sashimi on top of this great risotto!

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