Loading Video...

Japanese Seafood Risotto

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 1 hr
  • Yield: 4 to 6 servings
Share This Recipe

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

Soy sauce, for garnish 

Toasted shredded nori, for garnish 

Directions

  1. Heat the chicken stock in a medium saucepot and keep warm.
  2. 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.
  3. 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.
  4. 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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.