Japanese Seafood Risotto

Name: Japanese Seafood Risotto
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 473 milliliters Arborio rice; 2 liters chicken stock; 177 milliliters frozen shelled edamame, thawed; 2 Tbsps finely minced ginger (about one 1-inch piece); 1 Zest and juice of lemon; 6 servings Kosher salt; 227 grams lump crabmeat, picked through for shells; 59 milliliters mirin; 6 servings Toasted shredded nori, for garnish; 79 milliliters sake; 5 scallions, sliced, white and green parts separated; 6 servings Toasted sesame oil, for garnish; 227 grams medium shrimp, halved lengthwise (I like to use rock shrimp or Laughing Bird shrimp if available); 6 servings Soy sauce, for garnish; 2 Tbsps vegetable oil; 2 Tbsps white miso

Japanese Seafood Risotto could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This recipe serves 6. One serving contains 660 calories, 29g of protein, and 24g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a Japanese main course. A mixture of juice of lemon, kosher salt, nori, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. If you like this recipe, take a look at these similar recipes: Seafood Risotto (Risotto ai Fruitti di Mare), Japanese Eggyolk Sauce (Mayonnaise) for Seafood, and Japanese Risotto With Mushrooms And Scallions.

Instructions

Heat the chicken stock in a medium saucepot and keep warm.

Ingredients you will need

Chicken Stock

Equipment you will use

Pot

Coat a straight-sided pan with the vegetable oil and set over medium heat.

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Vegetable Oil

Equipment you will use

Frying Pan

Add the ginger and scallion whites and cook until aromatic, 3 to 4 minutes.

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Green Onions

Ginger

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.

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Alcohol

Sandwich Bread

Rice

Sake

Salt

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.

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Stock

Rice

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Ladle

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.

Ingredients you will need

Stock

Rice

Equipment you will use

Ladle

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.

Ingredients you will need

Miso

Seasoning

Edamame

Shrimp

Rice

Salt

Add the mirin, lemon zest and juice and scallion greens and gently fold in the crabmeat.

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Green Onions

Lemon Zest

Crabmeat

Juice

Mirin

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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Sesame Oil

Soy Sauce

Nori

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Bowl

Equipment

Ingredients

Servings:

473milliliters

Arborio rice 2liters

chicken stock 177milliliters

frozen shelled edamame, thawed 2Tbsps

finely minced ginger (about one 1-inch piece)1

Zest and juice of lemon 6servings

Kosher salt 227grams

lump crabmeat, picked through for shells 59milliliters

mirin 6servings

Toasted shredded nori, for garnish 79milliliters

sake 5

scallions, sliced, white and green parts separated 6servings

Toasted sesame oil, for garnish 227grams

medium shrimp, halved lengthwise (I like to use rock shrimp or Laughing Bird shrimp if available)6servings

Soy sauce, for garnish 2Tbsps

vegetable oil 2Tbsps

white miso

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Viticcio Chianti Classico. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.

Viticcio Chianti Classico

This ruby red Chianti Classico has aromas of soft fruit, pomegranite, and violet. The impact on the palate is satisfyingly mouth-filling, pleasurably balanced between acidity and alcohol, with a cherry aftertase. Serve with Tuscan cured meats or pork.