Asian Seafood Risotto

JAPANESE SEAFOOD RISOTTO

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.

ASIAN RISOTTO

Steps:

• Melt 3 TBS of the butter in a medium saucepan over medium heat.
• Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
• Melt remaining 2 TBS butter in the same saucepan.
• Stir in ginger and garlic, saute until fragrant, about 1 minute.
• Stir in rice; cook over medium heat for 3 minutes.
• In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
• Bring to a boil; remove shrimp to a bowl.
• Add about a third of the hot broth to the rice.
• Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
• Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
• Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
• Stir in cilantro and serve right away.
• To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.

GINGER RISOTTO

Steps:

• 1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
• 2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.
• 3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.
• 4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.

ASIAN SEAFOOD RISOTTO

Steps:

• Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and sauté over low heat until soft. Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan. Bring to a gentle simmer.
• Add rice to saucepan with lemon grass and cook, stirring, a minute or two. Add remaining wine and cook, stirring, until it is absorbed. Add 1/2 cup coconut milk mixture and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring constantly. Rice should be al dente after about 15 minutes.
• Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Fold in mint. Season with salt and pepper and divide among soup plates. Serve.

PAN-ASIAN RISOTTO WITH MISO SHRIMP

Steps:

• Mix miso, lemon juice, soy sauce, water, and hot sauce in a resealable zip-top bag. Add shrimp, toss to coat, and seal. Refrigerate until ready to use.
• Bring 7 cups of water to a boil in a large pot. Add hanakatsuo, reduce heat to medium-high, and steep for 10 to 15 minutes. Strain broth and return to pot. Add galangal, lemongrass, and kombu; steep for 15 minutes. Strain again and return to the pot. Add soy sauce, fish sauce, and salt. Reduce heat and keep broth at a bare simmer.
• Melt butter in large nonstick pot over low heat. Add shallot and garlic; cook and stir until soft, 6 to 8 minutes. Increase heat to medium-low. Add rice and stir, using a wooden spoon, until coated in butter. Cook until rice grains are transparent with a tiny white core, 4 to 5 minutes. Add sake and mirin; cook, stirring well, 3 to 4 minutes more.
• Pour 3 cups of the hot broth into the rice; stir well. Let soak, stirring occasionally, 10 to 15 minutes. Stir in 1 more cup of broth; let simmer until mostly absorbed, 5 to 10 minutes. Add 1 more cup.
• Meanwhile, drain marinade from shrimp. Heat 1 tablespoon grapeseed oil and 1/4 teaspoon sesame oil in a large saucepan over medium heat. Add shrimp; saute, tossing constantly, until pink and just firm, 4 to 6 minutes. Stir in 1 tablespoon lemon juice and transfer to a serving bowl.
• Heat soy sauce and remaining oils in the same saucepan. Add mushrooms; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add bok choy and toss until wilted. Add mixture to the risotto along with 1/4 cup hot broth; stir well.
• Divide risotto between large, shallow bowls. Garnish with green onions and arrange miso shrimp around the edge of each bowl. Serve immediately.

SEAFOOD RISOTTO

Steps:

• In a large saucepan heat the chicken stock to a boil. Reduce heat and simmer until ready to use. In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over moderate heat. Small children can help by taking paper off butter, cutting 2 tablespoons with butter knife, and dropping it into the pot. Small children should be highly supervised over each step that involves any type of gadget or working near a heat source. Add half of the onions to the pot and cook until clear, about 5 to 8 minutes. If you have older children, they can begin wiping off the shiitake caps with a damp cloth, removing the stems, cutting off the end, slicing the stems lengthwise and then slicing the caps.
• Add the rice to the onions and stir to coat. Small children can do this well once they practice and learn a controlled stirring motion. "Slow and steady" can be repeated until they get the hang of it.
• Add 1/3 cup white wine and stir until completely absorbed. Constant stirring will be required from here on out to make a good risotto. Have the children equipped with a long handled ladle and a deep oven mitt carefully dip the ladle into the broth and pour it into the rice. Stir continuously until the stock is absorbed. Repeat over and over using as much stock as necessary until the rice is cooked through but not mushy. The risotto should be creamy, slightly soupy but not watery.
• Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon olive oil until melted. Add the other half of the chopped onion and stir to coat. Have the children cut the red pepper with table knives into strips and then crosswise into small even squares. Add the diced pepper to the onion and stir to combine. Add the tomatoes and stir to combine. Add the shiitakes and cook until any liquid evaporates. Add the fresh seafood and cook until just done.
• Stir the sauteed seafood and vegetables into the pot of risotto. Grated Parmesan can be stirred into the risotto or served on top at the table. Cover until ready for service.

EASIEST EVER SEAFOOD RISOTTO

Steps:

• Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
• Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.

LEMON SEAFOOD RISOTTO

Steps:

• Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
• Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
• Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.