Miso Porridge/Risotto

Risotto/Porridge Ingredients
- 5 cups water (4 cups for risotto, 5 cups for a more watery congee)
- 1/2 pack of dashi
- 1 chunky tablespoon of miso
- 2 tsp light brown sugar
- 2 tsp fish sauce
- 1/8 tsp curry powder
- 1 1/2 cup cooked short grain rice, plus 1/2 cup to finish
Scallion Oil topping
- 4 small or 3 large scallions
- 2 cloves of garlic, thinly shaved
- 1/3 cup extra virgin olive oil
- 1/4 tsp fine sea salt
Method
- Place all the ingredients for the risotto/porridge into your rice cooker and let it cook as per usual. We use the ‘rice’ mode setting in our Philips pressure cooker
- Fry scallions and garlic in a pool of oil until slightly crisp and take it off the heat (occasionally we add shallots and crisp it up together as well)
- Assemble once ready! We love adding poached white fish slices to this dish to balance off the heaviness with a light clean protein.
Original recipe from Lady and Pups