Italians, I’m very sorry. Today I’m going to be ruining your classic dish – risotto. I’m making my Japanese Seafood Not-Risotto umm Risotto.
That’s right. I’m forgoing fresh Seafood stock in favour of japanese dashi stock boiled with frozen seafood, sake instead of white wine and umeboshi instead of fresh herbs. Oh and I’m using Japanese rice, not arborio rice. Sorry not sorry!
You might think that this combination won’t work but using the same techniques as when making Italian risotto – like ladel-ing in the stock little by little and constantly stirring the rice, you get the same creamy risotto effect.
At the end of it, you get a taste that’s familiar but something born out of a fusion of two cultures that equally celebrate good food in all its glory- Italy and Japan.
This non risotto risotto is creamy, punches in a lot of seafood flavour and, if you closed your eyes, you might actually fool yourself into thinking you ARE eating Italian risotto.
But then, I did something that Italians are particularly not going to like: I added cheese to my seafood risotto. Ahh, sacré bleu! Oh wait, that’s french.
#risotto #asianfood #dashi #sake #rice #easyrecipe #deliciousfood #asianfood #homecooked
2 Comments
You don't need to constantly stir the rice, who has time! Once you put in the rice, you shouldn't stir it at all, just keep adding the liquid. Once you start stirring, you have to keep going.
Niceee!