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Recipes > Entrees > Grain Entrees > Risotto

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Japanese Seafood Risotto

Recipe by Kelsey Nixon
Program: Kelsey's Essentials | Segment: Amazing Mashups

Reader Reviews...

Skill Level: Intermediate
Makes: 4 to 6 portions
Total Time: 1 hr 40 min
Hands-On: 1 hr

Nutrition Details

Nutrition Breakdown Per Portion
Portion Size: 1 of 6 portions
Calories: 606
Total Fat: 18 g
Saturated Fat: 3 g
Carbs: 71 g
Fiber: 4 g
Sugars: 6 g
Protein: 32 g
Cholesterol: 116 mg
Sodium: 1291 mg

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Ingredients

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8 cups chicken broth
2 tablespoons neutral oil
2 tablespoons ginger, finely chopped (from about a 1-inch knob)
5 green onions, chopped, whites and greens divided
2 cups Arborio rice
Kosher salt
1/3 cup sake
8 ounces small-to-medium shrimp, split lengthwise (prefer rock shrimp or Laughing Bird if possible)
3/4 cup frozen edamame, shelled and defrosted
2 tablespoons white miso paste
1/4 cup mirin
1 lemon, zested and juiced
8 to 12 ounces lump crabmeat, checked for shells
Sesame oil, toasted, for topping
Soy sauce, for topping
Nori, toasted and shredded, for topping

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Directions

Warm the chicken broth in a medium pot and maintain at a simmer.
Use neutral oil to coat a straight-sided skillet and heat over medium. Add ginger and white parts of green onions, cooking until fragrant, about 3 to 4 minutes. Stir in rice, season with salt, and toast for 1 to 2 minutes. Pour in sake and cook about a minute until alcohol evaporates. Ladle in enough hot broth to cover rice, stirring until absorbed. Repeat with more broth 4 to 6 times until broth is used and rice is tender yet al dente, about 20 minutes total.
With rice done, mix in shrimp and edamame; rice's warmth will poach the shrimp gently. When shrimp turn pink, blend in miso. Avoid boiling after thismiso turns bitter when overheated. Taste and season with salt. Incorporate mirin, lemon zest/juice, green onion tops, and fold in crab gently.
Serve by scooping risotto into bowls, finishing with sesame oil drizzle, soy splash, and nori sprinkle.