Dashi 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.

SEAFOOD RISOTTO

Steps:

• In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
• Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

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.

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.

DASHI SEAFOOD RISOTTO

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.

DASHI

Steps:

• Combine kombu and water in a medium saucepan and bring to just under a boil, then remove from heat. Use tongs to remove and discard the kombu.
• Sprinkle the bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes. Strain broth through a fine sieve before using. Dashi can be kept in an airtight container in the refrigerator up to 4 days.

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.