EASY RISOTTO w/SAKE & SANSHO
Sautee onion with garlic until onion is translucent.
Add the mushrooms, season with salt and the Japanese pepper and cook until tender 5-10 minutes.
Add the rice and stir constantly ~2 minutes. Raise the heat to medium-high.
Deglaze with sake. Turn heat down to medium.
Add 1 ladle of stock and cook down, stirring continuously, until there is barely any liquid. Repeat until the rice is cooked al dente.
Stir in frozen peas.
Add parmesan.
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