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!

Ingredients:

• 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

Instructions:

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.