Ingredients

• 1L (4 cups) water, boiling
• 80g (1/4 cup) white miso paste
• 60ml (1/4 cup) mirin seasoning
• 1 tablespoon rice wine vinegar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons sesame oil
• 3 garlic cloves, crushed
• 4cm piece fresh ginger, peeled, grated
• 4 green shallots, thinly sliced, white and green parts separated
• 275g arborio rice
• 60ml (1/4 cup) sake
• 2 sweet corncobs, kernels removed
• 1 bunch asparagus, trimmed, sliced diagonally
• 150g snow peas, trimmed, thinly sliced lengthways
• Sesame seeds, toasted, to serve
• Snow pea sprouts, to serve (optional)

Method

• Step 1 Combine the water, miso, mirin and vinegar in a heatproof bowl. Heat the olive and sesame oil in a non-stick frying pan over medium heat. Add the garlic, ginger and white part of the shallot. Cook, stirring, for 30 seconds or until aromatic. Stir in the rice for 1 minute or until grains appear slightly glassy. Stir in the sake. Simmer for 2 minutes or until reduced slightly.
• Step 2 Add 1 ladleful of the miso mixture to the rice and cook, stirring constantly until the liquid is absorbed. Repeat, 1 ladleful at a time, for 10 minutes. Add the corn and continue adding the miso mixture, 1 ladleful at a time, stirring constantly for 7 minutes or until the liquid is absorbed.
• Step 3 Add the asparagus, snow peas and remaining miso mixture, stirring constantly, for 2-3 minutes or until the rice is tender yet firm to the bite. Sprinkle with the sesame seeds, snow pea sprouts, if using, and the remaining shallot.