asian twist risotto

my favorite dish of all times. Mushroom Risotto. 

Instead of cooking it the traditional way, i substitute Arborio with Japanese short grain rice. They both have the chewy texture and high in starch.

Ingredients: Mushroom, onions, butter, parmesan cheese, milk

Dice up the onions and slice the mushroom. Stir fry part of the onions with the mushroom, then set them aside. Use olive oil and stir fry the rest of the onions. Put in the rice and coat them with onions and olive oil. Add in the cooked mushroom, then gradually add in small amounts of hot stock. For the stock, i used miso paste with hot water. One tablespoon miso with 2 cups of water. Stir constantly to release the starch from the grain into the surrounding. The rice would turn into a smooth creamy texture. I added milk to increase the creaminess. Take the pan off the heat and add in cubes of butter and parmesan cheese. Stir until they melt and it is ready to serve.