Dashi Risotto
30 min
Total Time
25 min
Cooking Time
5 min
Preperation Time
Ingredients
| For the risotto | |
| 150 g | Risotto |
| 600 ml | Dashi stock |
| 50 g | shallots, finely diced |
| 100 g | butter |
| 30 g | Parmesan, finely grated |
| salt | |
| For the topping | |
| 2 | scallops (out of the shell) |
| samphire | |
| pickled kombu | |
| oyster leaves |
Instructions
Step 1: Heat the dashi stock
Heat the dashi stock and keep it just below boiling throughout the preparation.
Step 2: Sauté the shallots
Finely dice the shallots and sweat them in a little butter until translucent, without letting them brown.
Step 3: Toast the risotto rice
Add the risotto rice and toast for 1–2 minutes, until the grains become slightly translucent.
Step 4: Deglaze with dashi
Deglaze with dashi and let it reduce completely.
Tip for added depth: Use wine instead of stock for the first pour.
Step 5: Pour in the dashi again
Once the liquid has reduced and the risotto is about to catch, top it up completely with fresh dashi. Stir as little as possible to keep it from getting mushy.
Tip: Prepare it in the Adamant pot, as the liquid can reduce completely without the risotto burning.
Step 6: Add the third infusion
Once the liquid has reduced again, add a third full ladleful. (It usually takes 3 full ladlefuls in total to finish a risotto.)
Step 7: Finish the risotto
Then remove the pot from the heat and vigorously whisk in the remaining cold butter and Parmesan. If needed, add a little more dashi until you reach the desired consistency.
Step 8: Adjust consistency
If a sauce is also being served, the risotto can be a little firmer. Without sauce, it should be creamy enough that it won’t hold its shape and will spread across the plate.
Step 9: Prepare and serve the topping
For the topping, pan-fry the scallop in butter and serve with oyster leaves, salicornia, pickled kombu, and dashi beurre blanc.
