Dashi Seafood Risotto Recipes

SEAFOOD RISOTTO

Steps:

• Place water, bottled clam juice, and reserved juice from canned clams into a medium saucepan. Set over medium-high heat; bring to a boil, then reduce heat to low.
• In a large pot or deep skillet, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 1/2 cup of simmering broth, and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth. Stir in saffron and basil. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
• When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 1/2 cup broth. Stir until the liquid evaporates. Season with salt and pepper. Stir in 1/2 cup broth, and stir vigorously. Remove from heat before the liquid has completely evaporated.

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.

DASHI

Steps:

• Wipe konbu with a damp cloth to clean.
• In a stock pot, place konbu and cold water over medium heat. Just before the water begins to boil (DO NOT BOIL!) pull off heatand let stand 5 minutes.
• Remove konbu, and bring back to heat. Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer. Dashi can hold in the refrigerator for 2 weeks.

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.