Japanese Seafood Risotto
Ingredients
- 8 cups chicken stock ⓘ
- 2 tablespoons vegetable oil ⓘ
- 2 tablespoons finely minced ginger (about one 1-inch piece) ⓘ
- 5 scallions, sliced, white and green parts separated
- 2 cups Arborio rice
- Kosher salt ⓘ
- 1/3 cup sake ⓘ
- 8 ounces small-medium shrimp, halved lengthwise (I like to use rock shrimp or Laughing Bird shrimp if available)
- 3/4 cup frozen shelled edamame, thawed ⓘ
- 2 tablespoons white miso ⓘ
- 1/4 cup mirin ⓘ
- Zest and juice of 1 lemon ⓘ
- 8 to 12 ounces jumbo lump crabmeat, picked through for shells ⓘ
- Toasted sesame oil, for garnish
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
443
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).