Risone Rice with Koji, Pine Nut Cream, and Spinach Bonbon

Risone Rice with Koji, Pine Nut Cream, and Spinach Bonbon is a contemporary dish from Mugaritz, the avant-garde restaurant in Errenteria, Spain, helmed by chef Andoni Luis Aduriz. The dish exemplifies the restaurant’s philosophy of deconstruction and fermentation, transforming humble ingredients into a complex, multi-textural experience.

The base is risone, a rice-shaped pasta common in Italian cuisine, cooked to a tender yet al dente bite. Its neutral starchiness is elevated by koji, a cultured mold (Aspergillus oryzae) used in Japanese fermentation. At Mugaritz, koji introduces savory umami and a subtle sweetness, often through a marinade or broth that infuses the grains. The pine nut cream provides a rich, nutty counterpoint, its smoothness achieved by blending toasted pine nuts into a velvety emulsion. The spinach bonbon is a technical centerpiece: a sphere of concentrated spinach purée, often set with a gelling agent, that bursts with vegetal freshness when bitten.

A great version balances the earthy, fermented notes of koji against the sweet richness of pine nuts, while the spinach bonbon offers a bright, clean finish. The textures must contrast—tender pasta, creamy sauce, and a delicate, liquid-filled shell. As noted by the food blog *Cosa mangiamo oggi?*, the dish is a hallmark of Mugaritz’s ability to surprise, turning familiar components into a playful, umami-driven composition.

Regional variations are rare, as the dish is specific to Mugaritz’s tasting menu. However, similar techniques appear in other Basque restaurants, where koji and nut creams are used to reinterpret local ingredients. The dish remains a signature of Aduriz’s kitchen, celebrated for its precision and creativity.