Yuzu mustard risotto

The following recipe comes by way of Claire — a farmers market enthusiast, a friend of Ai's, our resident vegetarian, and a fan of all things yuzu. You've almost certainly met her if you're one of the early birds at the Hollywood Farmers Market. :)

A couple weeks ago, she got a big bunch of Amara mustard from Sabrina of Shear Rock Farms and cooked it into a risotto finished with our Yuzu Shio Koji. Those who are well-acquainted with shio koji know it works with just about every recipe. We love how it adds an extra dimension to something as simple (if a little stirring-intensive) as risotto.

Ingredients

  • ½ bunch mustard greens (Shear Rock Farms)

  • 3 c water, hot

  • ½ Tbsp ghee or butter (Claire recommends the plain ghee from Full Circle, but the Italian Herbed ghee would work nicely here, as well)

  • 1 small shallot, finely chopped (T&D Farms)

  • ½ c arborio rice

  • ½ cup white wine

  • 2 tsp Yuzu Shio Koji


Directions

  1. Blanch mustard greens in boiling water for 1 minute. Remove from water, drain, and let cool before chopping into small pieces.

  2. In a separate saucepan, melt butter or ghee over high heat.

  3. Add shallot and cook until clear.

  4. Add arborio rice and stir for about a minute.

  5. Add white wine and stir until the liquid has evaporated.

  6. Add 1 ladle of hot water, stirring rice constantly until the liquid has evaporated. Repeat until you’ve added a full 3 cups of water.

  7. Turn off heat and stir in chopped mustard greens.

  8. Finish with Yuzu Shio Koji to taste and mix well to distribute throughout the risotto.

Claire JoyceYuzu Shio Koji