Yoshi Togarashi Risotto
By Jodi MacKinnon (QFG) [MACJOD]
June 12, 2015
The best of two worlds in a bowl. A creamy risotto with the Japanese flavours of ginger, seaweed, tangerine peel and black sesame seeds.
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Recipes
Yoshi Togarashi Risotto
Course
Main
Cuisine
American
Servings
4
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
- •
1 Tbsp Picual extra virgin olive oil
- •
Sea salt flakes
Instructions
- 1
Bring the liquid to a simmer in a pot.
- 2
In a large saucepan, heat the olive oil and 2 Tbsp butter over medium-high heat. When hot, add the shallots and cook until soft and translucent. Add the garlic and ginger and cook for 2 minutes.
- 3
Add the risotto rice and stir for 2 to 3 minutes to coat with fat and heat through.
- 4
Add the white wine and cook briskly, stirring, until it's mostly absorbed by the rice.
- 5
Reduce the heat to medium-low and add the simmering water or broth 2 ladles at a time. Stir until almost all the liquid is absorbed.
- 6
Continue to cook, adding liquid and stirring for 20 minutes or until the risotto is creamy and the rice is al dente.
- 7
When done, beat in the remaining butter and season to taste.
- 8
Serve immediately garnished with shrimp, chives and sea salt.