Public recipe with member extras
Soy Milk Congee-Style Risotto
A fusion dish blending Italian risotto technique with the soy milk and rice pairing of a classic congee.
Savory Soups, Sauces & Entrées · Fusion Weeknight Dinners · Elegant Entertaining
What you need
Ingredients
- 4 cups Vegetable Stock, kept warm
- 2 tbsp Neutral Oil
- 1 small Onion, finely chopped
- 1 1/2 cups Arborio Rice
- 3/4 cup Unsweetened Soy Milk
- 2 tbsp Soy Sauce
- Scallions and Sesame Oil, to finish
Method
Instructions
- Heat the oil and sauté the onion until translucent, about 4 minutes. Add the rice and toast 1 to 2 minutes.
- Add the warm stock one ladleful at a time, stirring often, waiting for absorption before adding more, about 18 to 20 minutes.
- Once the rice is creamy and just tender, remove from heat and stir in the soy milk and soy sauce.
- Warm gently for 1 minute without boiling.
- Finish with sliced scallions and a drizzle of sesame oil.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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