Asian Seafood Risotto Recipes

JAPANESE SEAFOOD RISOTTO

Steps:

• 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.

EASIEST EVER SEAFOOD RISOTTO

Steps:

• Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
• Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.

SEAFOOD RISOTTO

Steps:

• Fill a large bowl with ice water, and set aside. Fill a large stockpot three-quarters full with cold water. Bring to a boil, and add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook for 3 minutes (meat will not be fully cooked). Using tongs, transfer lobsters to ice water, and let cool for 5 minutes. Place lobsters on a cutting board.
• Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. (Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat.) Cut tail in half lengthwise, and then crosswise. Transfer tail meat to a plate lined with paper towels. Separate claws from knuckles; twist and pull off pincers. With back of knife, crack knuckle end of claw. Gently remove whole piece of meat, and add to plate. Crack knuckle, remove meat from shell, and add to plate. Wipe any white residue off meat.
• Place clams and mussels in a large skillet or pot, and add 2 inches of water. Cover skillet, and bring to a simmer over medium-high heat. Cook until clams and mussels have opened, 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, transfer clams and mussels to a bowl, and cover loosely with parchment and then foil.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and chile, and cook for 1 minute. Add 1/4 cup sparkling wine, and simmer until reduced by half, about 2 minutes. Stir in shrimp, calamari, and 1/4 cup stock, and cook until shrimp just turn pink, 2 to 3 minutes. Stir in chervil. Remove from heat.
• Combine saffron and remaining 6 1/4 cups stock in a saucepan, and bring to a boil. Reduce heat, and simmer gently.
• Melt 3 tablespoons butter with remaining 3 tablespoons oil in a large saucepan over medium heat. Add shallots, and cook until soft, 2 to 3 minutes. Add rice, and cook, stirring constantly, until edges of grains are translucent, about 3 minutes. Add remaining 3/4 cup sparkling wine, and cook, stirring constantly, until wine has been completely absorbed. Add 1/2 cup of the simmering stock, and cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1 cup of the stock. (It should take 18 to 20 minutes.)
• Add lobster and shrimp mixture. Add 1/2 cup of the remaining stock, in same manner as described above. If you prefer a looser risotto, add the remaining 1/2 cup stock. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. Remove from heat. Stir in remaining 6 tablespoons butter cut into pieces, and season with salt and pepper. Stir in lemon zest, clams, and mussels. Garnish with chervil sprigs. Serve immediately.

ASIAN SEAFOOD RISOTTO

Steps:

• Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and sauté over low heat until soft. Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan. Bring to a gentle simmer.
• Add rice to saucepan with lemon grass and cook, stirring, a minute or two. Add remaining wine and cook, stirring, until it is absorbed. Add 1/2 cup coconut milk mixture and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring constantly. Rice should be al dente after about 15 minutes.
• Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Fold in mint. Season with salt and pepper and divide among soup plates. Serve.

ASIAN RISOTTO

Steps:

• Melt 3 TBS of the butter in a medium saucepan over medium heat.
• Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
• Melt remaining 2 TBS butter in the same saucepan.
• Stir in ginger and garlic, saute until fragrant, about 1 minute.
• Stir in rice; cook over medium heat for 3 minutes.
• In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
• Bring to a boil; remove shrimp to a bowl.
• Add about a third of the hot broth to the rice.
• Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
• Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
• Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
• Stir in cilantro and serve right away.
• To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.

PAN-ASIAN RISOTTO WITH MISO SHRIMP

Steps:

• Mix miso, lemon juice, soy sauce, water, and hot sauce in a resealable zip-top bag. Add shrimp, toss to coat, and seal. Refrigerate until ready to use.
• Bring 7 cups of water to a boil in a large pot. Add hanakatsuo, reduce heat to medium-high, and steep for 10 to 15 minutes. Strain broth and return to pot. Add galangal, lemongrass, and kombu; steep for 15 minutes. Strain again and return to the pot. Add soy sauce, fish sauce, and salt. Reduce heat and keep broth at a bare simmer.
• Melt butter in large nonstick pot over low heat. Add shallot and garlic; cook and stir until soft, 6 to 8 minutes. Increase heat to medium-low. Add rice and stir, using a wooden spoon, until coated in butter. Cook until rice grains are transparent with a tiny white core, 4 to 5 minutes. Add sake and mirin; cook, stirring well, 3 to 4 minutes more.
• Pour 3 cups of the hot broth into the rice; stir well. Let soak, stirring occasionally, 10 to 15 minutes. Stir in 1 more cup of broth; let simmer until mostly absorbed, 5 to 10 minutes. Add 1 more cup.
• Meanwhile, drain marinade from shrimp. Heat 1 tablespoon grapeseed oil and 1/4 teaspoon sesame oil in a large saucepan over medium heat. Add shrimp; saute, tossing constantly, until pink and just firm, 4 to 6 minutes. Stir in 1 tablespoon lemon juice and transfer to a serving bowl.
• Heat soy sauce and remaining oils in the same saucepan. Add mushrooms; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add bok choy and toss until wilted. Add mixture to the risotto along with 1/4 cup hot broth; stir well.
• Divide risotto between large, shallow bowls. Garnish with green onions and arrange miso shrimp around the edge of each bowl. Serve immediately.

SEAFOOD RISOTTO

Steps:

• Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer and keep warm over low heat.
• Heat 3 Tbl olive oil in heavy large saucepan over medium heat. Add shallots and mushrooms; saute until shallots are light golden, about 4 minutes. Add rice; saute 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
• Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender, but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes.
• Heat bacon in heavy large skillet over medium high heat until fat is rendered (should be about 3 Tbl fat) and bacon is slightly brown. Add shrimp, scallops and garlic and saute until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Season with salt and pepper and stir in gremolata just before serving. (Seafood can be sauted while rice is absorbing liquid).
• Gremolata:.
• 3 or 4 garlic cloves, chopped.
• bunch of chopped flat leaf parsley.
• grated zest of 2 lemons.
• (this makes more than the 2 Tbl you need but it keeps relatively well and can be used in other dishes.).