Creamy White Miso & Frozen Pea Pearl Barley Risotto

Place 15 g of dried shiitake mushrooms in a heatproof bowl. Dissolve 1 vegetable stock cube in 800 ml of boiling water and pour it over the mushrooms. Let them rehydrate for 15 minutes, then drain, reserving all of the mushroom-infused stock. Slice the rehydrated mushrooms, discarding any tough stems.

Finely chop 1 medium yellow onion, mince 3 cloves of garlic, and finely grate 10 g of fresh ginger. Zest the whole lemon, then squeeze out 1 tbsp of its juice. Thinly slice 2 green onions.

Heat 1 tbsp of vegetable oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic, grated ginger, and sliced shiitake mushrooms to the pan. Cook for 2 minutes, stirring constantly, until highly fragrant.

Add 150 g of dry pearl barley to the pan. Toast the barley for 2 minutes, stirring continuously, to coat the grains in the aromatics and release a nutty aroma.

Pour in 60 ml of dry sake to deglaze the pan, using a wooden spoon to scrape up any flavorful bits stuck to the bottom. Simmer for 2 minutes until the liquid is mostly absorbed.

Keep the reserved mushroom-vegetable stock warm in a separate small pot over low heat. Add a ladleful (about 120 ml) of the warm stock to the barley. Simmer gently over medium-low heat, stirring frequently, until the liquid is almost completely absorbed.

Continue adding the warm stock one ladleful at a time, stirring often to draw out the starches from the barley. Allow each addition to be absorbed before adding the next. This slow-simmering process will take about 35 to 40 minutes, until the barley is tender but still retains a pleasant, chewy bite.

In a small bowl, whisk 2 tbsp of white miso paste with 60 ml of the warm stock until perfectly smooth and free of lumps.

Once the barley is cooked, stir in 150 g of frozen peas, the smooth miso mixture, 15 g of unsalted butter, and 1 tbsp of lemon juice. Cook and stir for 2 to 3 minutes until the peas are bright green and heated through, and the risotto achieves a rich, creamy consistency. Season with a pinch of black pepper.

Divide the creamy risotto between two warm bowls. Garnish with the lemon zest, sliced green onions, and 1 tsp of toasted sesame seeds before serving.