Steps:
- Directions: For the Dashi: Wipe any dust from the Kombu. In a 3-quart pot bring water and Kombu almost to the boiling point. Immediately remove the Kombu, lower the flame and add the bonito flakes all at once to the Kombu broth and wait approximately 10 seconds and turn off the flame. Let the misture steep for 1 ½ to 2 minutes. Strain the Dashi stock through some cheesecloth and discard the conito flakes. Reserve the broth for the risotto. For the rice: In a 3 quart pot over medium heat, place 3 tablespoons of the grapeseed oil. Add the leeks and when they are translucent, add the one tablespoon of the garlic, the onion, rice and mushrooms. Make sure this mixture is covered with oil and stir, stir, stir. Since this is Japanese rice it's a bit starchier than Arborio, however, it is not recommended to wash this rice for risotto. Once the rice mixture is covered with the oil and it has been stirred, place 3 ladles of the warm Dashi stock into the rice mixture - stir. Continue this process until rice is done and does not taste starchy and is just al dente. Add 2 tablespoons of butter and stir to combine. Keep warm. For the seafood: In a 3-quart pot over medium high heat add 3 tablespoons of grapeseed oil and the remainder of the garlic. Add the mussels and clams and about 1 ladle of the Dashi stock - immediately cover for approximately 8 minutes. When mussels and clams are done add them to the risotto and add the uncooked shrimp - stir in another tablespoon of butter and season with salt and pepper.. The heat of the rice will cook the shrimp. When shrimp start to curl they are done. Serve immediately with some of the clam/mussel stock - delicious! Garnish with cilantro and peas.
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Jane Imafidon
[email protected]I made this dish for a special occasion and it was perfect! It was elegant and delicious.
Ngwu Pedro
[email protected]This dish was a bit time-consuming to make, but it was worth it! The flavors were amazing.
Shakoor Shakoor
[email protected]I've tried many risotto recipes and this one is by far the best! The dashi adds a unique and delicious flavor.
Peepo Sadge
[email protected]This dish is so flavorful and delicious! I highly recommend it.
filling love
[email protected]I love this dish! I've made it several times and it's always a hit.
Eebbisaa Abebee
[email protected]This was a great weeknight meal! It was quick and easy to make, and it was a healthy and delicious dinner.
Hawkar Hadi jamil
[email protected]I made this dish for my family and they loved it! The kids especially loved the seafood.
Mo Ha
[email protected]This dish was a little too salty for my taste, but I think that's because I used a store-bought dashi. I will try making my own dashi next time.
Nicole Carter
[email protected]I added some chopped vegetables to the risotto and it was even better! I think this dish would be great with any type of seafood.
Teckxy Njuguna
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Babli Malik
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the creamy risotto and the flavorful seafood.
Usman Sabir
[email protected]This dish was absolutely delicious! The flavors were so well-balanced and the seafood was cooked perfectly. I will definitely be making this again.