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.
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Abdukadir Moha
[email protected]This risotto was a bit too salty for my taste. I think I'll use less dashi next time.
Nie Choppa
[email protected]I love how versatile this recipe is. I didn't have any shrimp on hand, so I used a mix of scallops and mussels instead. It turned out just as delicious!
K Beatz - Kiyan
[email protected]This was my first time making risotto, and I'm so glad I chose this recipe. It was easier than I thought it would be, and the results were amazing. The dashi added a wonderful depth of flavor, and the seafood was cooked perfectly.
Aflal Fawzan
[email protected]I was a bit skeptical about using dashi in a risotto, but I'm glad I gave it a try. The dashi added a really unique and delicious flavor to the dish. I'll definitely be making this again!
Rana Adil
[email protected]This risotto was a hit with my family! The kids loved the creamy texture and the seafood, and I appreciated the sophisticated flavor of the dashi. It's definitely a dish I'll be making again.
King Kelly
[email protected]I've always been a fan of risotto, but this dashi seafood version takes it to a whole new level. The dashi adds a wonderful depth of flavor, and the seafood is cooked to perfection. I highly recommend this recipe!
danushka ishara
[email protected]This dashi seafood risotto was an absolute delight! The flavors were rich and complex, with the dashi adding a subtle umami flavor that elevated the dish. The seafood was cooked perfectly, and the risotto was creamy and perfectly cooked. I will defin