Recipe: Juno Kim's Breakfast Risotto with Salsa Verde
We are currently reminiscing of the many lovely events we have hosted at FIELD & SOCIAL over the years. One of our favorites was a monthly brunch series we hosted with Juno Kim in the Summer of 2017.
We recently chatted with Juno and he kindly shared his recipes from our brunch series as well as his thoughts about food "a delicious meal can do wonders for the soul — I hope this breakfast risotto can bring some comfort and warmth into your home. While we strive to maintain connection with others while isolated, we can easily forget to connect with ourselves. I know I’ve fallen into the trap of creating tension in my mind by feeling like I should be doing more, or wishing things were different than they truly are. Cultivating compassion, acceptance and gratitude has helped me find more equanimity in the constant flux of this situation. I invite you to explore within to find your own ways of easing the tension in your mind, to allow your body and spirit to thrive."
For the risotto
- 3 cups roasted vegetable stock
- 1 large onion, finely chopped
- 4 T butter
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup grated Parmigiano Reggiano
- 3 tablespoons minced chives
- kosher salt
Salsa verde (optional)
- 1 cup of good extra virgin olive oil or expeller pressed canola oil
- 2 tablespoons red wine vinegar, more to taste
- 4 cloves of garlic, minced
- 1 large shallot minced
- 2 green onions minced
- ½ cup minced cilantro
- ½ cup minced flat leaf parsley leaves
- 1.5 tablespoons of kosher salt, more to taste
- cayenne pepper to taste
- black pepper to taste
- 2 soft poached eggs
- king oyster mushrooms
- shaved manchego
- Make your roasted vegetable stock (simmer the following for an hour: 1 roasted onion, 1 roasted carrot with 3 sprigs of parsley, 4 sprigs of thyme, 2 bay leaves, 6 smashed cloves of garlic, 1 tablespoon of tomato paste and a handful of dried mushrooms if you’ve got it). You can also use store-bought stock or water -- water is surprisingly better than many store-bought stocks!
- While you wait for your stock, make your salsa verde by combining all of the ingredients; taste, adjust, reserve. It should be well seasoned and a little tangy -- add more vinegar and/or salt if it’s bland. You can also blend into a purée to skip mincing all of the herbs.
- Start to heat up a frying pan with your high smoke point oil. Clean your king oyster mushrooms then slice in half, lengthwise. Score if you like lightly with the tip of a paring knife. Sear on the cut side until nicely browned by using a spatula to push the mushroom into the pan. Bring the heat down, flip, and let cook for a while longer until it’s cooked throughout. Cover and reserve.
- Poach eggs and reserve.
- Strain your veg stock when it’s done, then bring it to a simmer in a pot.
- Melt 2 tablespoons of butter in a heavy bottomed pot over medium heat.
- Add the minced onions, three finger pinch of kosher salt; cook until onions are soft and translucent, being careful not to colour the onions.
- Stir in the garlic and cook for another minute.
- Stir in the rice, a 3 finger pinch of salt and coat well with the garlic and onion mixture.
- Pour in the wine and cook for another minute, stir until most of the liquid is absorbed.
- Begin to ladle 1 cup of the stock, constantly stirring the risotto until most liquid is absorbed -- the more you stir, the more starch you’ll release, resulting in a creamier risotto.
- Repeat until rice is al dente. Add salt until it’s well seasoned.
- Remove from heat and quickly stir in 2 tablespoons of butter, the Parmigiano Reggiano, chives and a ladle (~⅓ cup) of stock or hot water. Put the lid on for 30-60 seconds while you set up your plates.
- Plate your risotto into a mound on the plate, then smack the bottom of your plate a few times to help it spread out. It should be thick and creamy, but it should ooze like hot lava, and not hold any shapes -- you need to add more liquid if it’s got structure.
- Garnish your risotto with your seared king oyster mushroom, a spooning of the salsa verde, and some of your shaved manchego.
Photo credit: Luis Valdizon