Technically, it's not risotto, since it's made from the Asian short grain rice, but it has a similar texture. I used already-steamed white rice (which means they could be leftovers), and cooked it on the stove top with green tea, similar to the way one makes jook or congee, but with less liquid.
All the rest is very fast and easy. Saute whatever mushrooms are available with butter (or you can leave the butter out and make it vegan!) and soy sauce. I used brown mushrooms, plain white mushrooms, and Japanese enokis. I sliced the tofu into fairly thick "steaks," then simply seared them in the same pan as the mushrooms. No need for any heavy sauce, since you want to be able to taste the faintly delicate green tea in the rice. If you have black sesame seeds, they make a pretty garnish.
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