BLACK AND RED RICE RISOTTO (MARCH 2010 DARING COOKS CHALLENGE)

This month's challenge was hosted by Melbournefoodgeek (Eleanor) and Jessthebaker (Jess), http://thedaringkitchen.com/forums/daring-cooks-challenges/daring-cooks-march-2010-challenge-comfort-food-heart.

Risotto!! Oh boy!! this is one of those dishes that i've tried to love but to no avail. Don't get me wrong i have had delicious risottos' from restaurants, i've made some at home but i guess it's a texture thing but i love lugaw, congee or porridge hhmmm.. anyways, this is excatly why we call it a cooking challenge right? I could easily skip this months challenge but i figured i've got to give risotto another chance! I decided to try an Asian style since i've tried traditional/conventional risottos.

I remembered Nobu had a Japanese risotto, so this challenge was based on Nobu's recipe from his cookbook Nobu Now. I also made another Nobu recipe Garlic Sauteed Shrimp to go with the risotto.

Overall, it was okay, something different. It was creamy with an added nutty flavor, as i expected, it required more cooking time as oppose to arborio rice. This was also a great way to make more dashi stock. But, have i convinced myself to become a risotto fan? not quite.

Anyways...thank you Eleanor and Jess for this challenge.

I'VE BLOGGED MY ARANCINI ALA SICILIAN  HERE

Ingredients: serves 2

8 oz black rice
8 oz red rice
1 T olive oil
1 quart dashi (recipe to follow)
1/2 t sea salt
1/2 t black pepper
1/2 t light soy sauce ( i recommend to use Japanese soy sauce)***
1/2 oz parmesan cheese
chopped chives or chopped parsley
roasted onions (optional)

1. Very lightly rinse both types of rice. Drain in a sieve
2. Put the oil in a frying pan over medium heat. Add both types of rice and stir for 3-4 minutes.
3. Next, ladle in 2 1/2 cups of dashi and bring to a simmer. When the liquid is almost absorbed, add the remaining dashi. When all the liquid has been absored, add the salt, pepper, and soy sauce. Finally stir in the Parmesan cheese.
4. Pile onto plates, and top with chopped chives or parsley.


***There are different types of soy sauce. Each Asian country produces their soy sauce, and each gives distinct taste.  Since this is a Japanese dish i recommend to use Kikkoman or any Japanese soy sauce. Using a Filipino or Chinese soy sauce will give a different taste or flavor. Japanese soy sauce is lighter or less salty compared to the other kind/brand of soy sauce.

SERVED THIS WITH SAUTEED SHRIMP PLS. CHECK RECIPE HERE

This dish required a quality sea salt and this is one of the quality salt i've ever tried.

DASHI STOCK:

1 quart water
1/3 oz konbu
1 oz. dried bonito flakes

Heat the water and konbu toegether slowly in a saucepan over medium heat. Just before the water boils, take out the konbu, add the bonito flakes and turn off the heat.
Leave the stock until the bonito flakes have sunk to the bottom of the pan, then strain.