Samples Simplicity Food Magazine | Page 5

Issue 3 - March 2013 - Pure Simplicity | 5 Onigiri Japanese Rice Balls 4 cups uncooked short-grain white rice 4 1/2 cups water 1 cup water 1/4 teaspoon salt 1/4 cup bonito shavings (dry fish flakes) 2 sheets nori (dry seaweed), cut into 1/2-inch strips 2 tablespoons sesame seeds Wash the rice, combine rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stir occasionally. Reduce heat to low; cover. After water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow rice to cool. Combine 1 cup water with the salt. Use this water to dampen hands to handle rice. Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap with a strip of nori. Sprinkle with sesame. Yields: 8 Servings Mushroom Risotto Mushroom Risotto consectetur adipiscing elit. Ut est elit, auctor sit amet porttitor nec, dignissim ac orci 2 Tbsp butter 2 cups flavorful mushrooms cut into half inch to inch pieces 2/3 cup brandy/dry white wine 5-6 cups chicken stock 1/3 cup of peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped) 1 3/4 cups arborio rice 1/3 cup freshly grated Parmesan cheese Salt and black pe