Sorghum Risotto with puffed Sorghum
- 1 tbsp avocado or olive oil
- 1 small onion fine chopped
- 1.5 Cups sorghum wash and rinse
- 1 cup sherry or vermouth or a white wine
- 2 cups water
- 1 tsp vegetable broth
- 2 small carrots chop
- 1/4 red pepper medium size, chop in stripes
- 1 tsp white miso
- salt and white pepper seasom
- 2 tbsp sorghum for puffing
- 1 tsp avocado oil
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Saute onion in oil then add sorghum and heat for 1 minute and stir
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Add the sherry and heat stir while you let evaporate
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Add 2 cups of water and heat up and the vegetable broth and pressure cook for 20 min. Natural pressure release for 5 min and then fast release.
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Simmer and stir now for 5 min. This will release some of the starch from the sorghum. The mixture should not be too dry and not be too liquid. Taste the sorghum it should be al-dente at this time. If not you need to cook it more. Note however that Sorghum is not getting soft and mushy like overcooked rice. Risotto needs to have a bite and should not be porridge!
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Add now the carrots, pepper, and the miso and let simmer until the carrots are al-dente.
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season with salt and pepper.
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To make puffed sorghum: add in hot stainless steel pan r some oil and then the sorghum. Cover and heat. You will hear the puffing. Constantly shake the pot until the puffing rate is slow. Open and transfer and sort out the sorghum that did not puff. Season with little salt. Can be served on the side or on top of the risotto.
You can cook this ahead and let it stay in a covered hot pot. It is easy to reheat directly on the plates in a microwave oven. It tastes excellent after one day in a refrigerator.
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