Ingredients:
Vegetarian Carnaroli Rice
½ cup Shallot, finely chopped
1 clove Garlic, finely chopped
1 ½ cup Carnaroli Rice
1 cup White Wine
4 cups Vegetable Stock
1 oz Olive Oil
2 oz Butter
2 oz Parmesan Cheese, grated
3 sheets Nori (toasted seaweed)
Salt to taste

Crispy Eggplant and Mushroom Tempura
Ingredients:
1 cup Cake Flour
1 tsp Salt
1 tsp Sugar
1 tsp Baking Powder
1 cup Cold Water
3 tbsp Olive Oil
1 cup Cake Flour, separate to dredge the vegetable in.
1 Japanese Eggplant
6 Shiitake Mushrooms
2 cups Grapeseed Oil (for cooking)

Ponzu Sauce
Ingredients:
½ cup Meyer Lemon Juice
¼ cup Mirin
¼ cup Rice Wine Vinegar
4” Konbu
1 cup Less Salt Soy Sauce
½ Bonito Flakes
4ec Shiso Leaves for garnish

Method of Preparation:
Cook the shallots and garlic in the olive oil until soft (no color). Then add the rice and stir the rice until coated with the olive oil. Add the white wine, bring to a simmer, then add the vegetable stock. Bring to a simmer, stir and pull from the heat and cover. Let the rice sit until ready to reheat and serve.

Mix the flour, salt, sugar, baking powder. Then whisk the cold water in and olive oil. Let the batter sit for a half-hour. 

Crispy Vegetables:
First, in a pot bring the grapeseed oil up to 350f. Be careful to have a deep enough pot so the oil is halfway up to prevent the oil from going over the side of the pot. Dredge the eggplant and mushrooms in the flour and then the tempura batter. One by one place into the oil to fry. Spoon the rice on to a plate or bowl, add the crispy vegetable on top. Spoon the ponzu sauce around the bottom of the rice. Last, place the shiso leaves on top.

Finish and Plating:
Put the rice on the heat. Add 1 cup of vegetable stock and stir on the heat until hot. Then add the parmesan, cheese, and butter. Adjust seasoning to taste with salt add one sheet of nori sliced into strips to the rice.