Dashi Seafood Risotto Recipes

DASHI

Dashi image

Provided by Alton Brown

Time 1h

Yield 2 quarts dashi

Number Of Ingredients 3

Ingredients

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Steps:

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

EASIEST EVER SEAFOOD RISOTTO

Easiest ever seafood risotto image

Risottos have a reputation for being difficult to make, but this microwaved one-pot dish changes that!

Provided by Barney Desmazery

Categories Supper

Time 35m

Number Of Ingredients 10

Ingredients

1 onion , finely chopped
1head fennel , finely sliced
1 tbsp olive oil
300g risotto rice
500ml fish stock or vegetable stock
300g bag frozen seafood mix , defrosted
100g frozen peas
3 tbsp grated parmesan
1 lemon , grated zest and juice
handful parsley leaves, roughly chopped

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.

Nutrition Facts : Calories 419 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.16 milligram of sodium

SEAFOOD RISOTTO

Seafood Risotto image

Provided by Florence Fabricant

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

24 mussels, scrubbed and debearded
1 cup chardonnay
2 tablespoons extra virgin olive oil
1/2 cup minced shallots
2 teaspoons minced fresh ginger
1 cup Arborio rice
4 cups hot fish stock, approximately
Salt and freshly ground white pepper
12 sea scallops, tough tendon removed, quartered
1/2 pound medium shrimp, shelled and deveined
1 tablespoon unsalted butter
1 tablespoon minced chives

Steps:

Place mussels in a saucepan with 1/2 cup chardonnay. Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes. Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
Heat oil in a heavy shallow saucepan. Add shallots and ginger, and sauté over low heat until soft. Stir in rice and cook briefly. Add remaining wine. When wine has been absorbed by rice, add mussel liquid. Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy. Season with salt and pepper.
Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked. Stir in shucked mussels, butter and chives. Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 1386 milligrams, Sugar 2 grams, TransFat 0 grams

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