DASHI SEAFOOD RISOTTO

DASHI SEAFOOD RISOTTO image

Yield 4 - 6 people

Number Of Ingredients 20

Ingredients

Ingredients:
For the Dashi:
2 quarts of water
2 5-inch squares of Kombu
1 cup tightly packed bonito fish flakes
For the rice:
½ cup grapeseed oil
2 tablespoons garlic - finely minced
½ sweet onion - finely minced
2 leeks (white and some light green) - finely minced
2 cups Japanese sushi rice
10 fresh shitake mushrooms - stem removed and cut into strips
3 tablespoons unsalted butter
Cilantro - for garnish
Frozen peas - defrosted - for garnish
Salt and Pepper to taste
For the seafood:
10 fresh mussels - cleaned and de-bearded
10 tiger shrimp - shelled and deveined
10 Manilla clams - scrubbed

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.