JAPANESE SEAFOOD RISOTTO
Provided by Kelsey Nixon
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the chicken stock in a medium saucepot and keep warm.
- Coat a straight-sided pan with the vegetable oil and set over medium heat. Add the ginger and scallion whites and cook until aromatic, 3 to 4 minutes. Add the rice, sprinkle with salt and cook for a minute or two to toast the rice. Deglaze with the sake and cook for about a minute to allow the alcohol to burn off. Add a few ladles of hot stock to the rice, just enough to cover, and cook, stirring constantly, until the rice has absorbed the stock. Add a few more ladles of stock and repeat. You will do this 4 to 6 times, until all of the stock is absorbed and the rice is cooked through but still has a nice bite to it. The whole process should take about 20 minutes.
- Once the rice is cooked, stir in the shrimp and edamame and let the heat of the rice gently cook the shrimp. Once the shrimp have turned opaque, stir in the miso paste. Beyond this point, do not let the risotto boil; miso tastes bitter if it boils. Check the seasoning and adjust the salt as needed. Add the mirin, lemon zest and juice and scallion greens and gently fold in the crabmeat.
- To plate, spoon a generous amount of risotto into a serving bowl, drizzle with a little sesame oil, add a splash of soy sauce and top with some nori.
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Mackenzie Talarico
[email protected]I've made this risotto several times now, and it's always a crowd-pleaser. The seafood is always fresh and flavorful, and the risotto is cooked to perfection. It's a great recipe to have in your back pocket.
Cody Watts
[email protected]This risotto was a delicious and elegant dish. It was perfect for a special occasion dinner. I highly recommend it!
Taha Habibi
[email protected]This is the best seafood risotto I've ever had. The seafood was cooked perfectly, and the risotto was creamy and flavorful. I'll definitely be making this again soon!
Abdullah al Mihir
[email protected]I found the instructions a bit confusing, and the risotto turned out a bit too mushy for my liking. Maybe I'll try a different recipe next time.
Afsana Jahan esha
[email protected]This risotto was a breeze to make. I especially loved the addition of vegetables, which added a nice crunch and freshness to the dish. Highly recommend!
AdorbsxLondon
[email protected]Not a fan of seafood, but this risotto changed my mind. The flavors were incredibly well-balanced, and the texture was spot-on. I'll definitely be making this again!
Bijay Mahara
[email protected]This risotto was a bit too salty for my taste. I think I'll try it again with less salt next time.
Prava Magar
[email protected]I tried this risotto last night and it was a hit with my family. The seafood was tender and flavorful, and the overall dish had a lovely aroma. Will definitely make it again!
nakate Annette
[email protected]Just wow! This risotto exceeded my expectations. The seafood was incredibly fresh and cooked to perfection. The creamy texture of the rice was divine. Definitely a keeper recipe!
Rupa Chowdhury
[email protected]This seafood risotto was a delightful culinary experience! The combination of seafood, vegetables, and rice was perfectly balanced, and the flavors were simply exquisite. Highly recommended for seafood lovers!