Asian Style Risotto

February 17, 2019

Asian Style Risotto

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a first course, served on its own before the main course. - Wikipedia.

Asian Style Risotto

This risotto still uses a commonly used Italian rice (Arborio), but is infused with flavours and textures you would more traditionally find in many ashcan cuisines. Enjoy this fusion twist dish!


  • 4 ½ cups Fish Stock or Water
  • ½ cup Riesling
  • 1/3 lb Rock Shrimp
  • 1/3 lb Bay Scallops
  • 1 tbsp. Well Seasoned Cooking Oil *
  • ½ cup yellow Onion, finely chopped
  • 1 Tbsp chopped Garlic
  • 1 ½ cups Arborio Rice*
  • ½ tsp Chili Paste (sambol oleck)*
  • ½ cup Carrots, peeled and thinly sliced
  • ½ cup Snow Peas, cut in half at an angle
  • ½ cup chopped Baby Bok Choy
  • 2 tbsp Soy Sauce*
  • ½-1 tsp Sesame Oil*
  • Kosher Salt, to taste*
  • 1 Tbsp White and Black Sesame Seeds, toasted*
  • 3 Scallions, chopped
    • *Available from Well Seasoned


  1. In medium pot over medium-high heat, bring the stock or water and wine to a boil; reduce heat to a simmer and add the rock shrimp. Cook for about one minute. Remove from the liquid and repeat with the scallops. Set aside to cool.
  • Note: seafood will not be fully cooked at this point. Leave stock on the stove over low heat.
  • In a medium sized, heavy saucepan heat the vegetable oil over medium-high heat; add onions and sauté 2 minutes. Add ginger and garlic; continue cooking until the onions are translucent but not browned. Add rice and chili paste and sauté briefly. Ladle in about a cup of the simmering stock, stirring constantly until stock is absorbed into rice. Continue to add stock, ladle by ladle, and stirring until rice is nearly cooked - this process will take about 18-20 minutes. Dice carrots to 1/4" cubes, slice peas on an angle in to thirds and chop bok choy into small pieces. During the last 5 minutes of cooking time add prepped carrots, peas and bok choy. When rice and vegetables are nearly done, add seafood; cook another minute or two. Season to taste with soy sauce, sesame oil and salt.
  • Ladle risotto into bowls and garnish with toasted sesame seeds and scallions.
  • Prep Time:

    15 Minutes

    Cook time:

    45 Minutes

    Yield: N/A

    Leave a comment

    Comments will be approved before showing up.