Sunday, March 14, 2010

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.





10 comments:

  1. wow what a yummy looking risotto, the colors are wonderful! it must be delicious! thanks for the recipe of the shrimps, will definitely try it

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  2. A Japanese risotto - what an interesting creation!

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  3. WOWOWOW the colour is astounding and astonishing; the prawns and red rice looks so pretty. And well done on this challenge. Yes Murry River salt is wonderful. Superb effort kudos to you. Cheers from Audax in Sydney Australia. Thank you for the kind words you left on my blog.

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  4. wow very interesting! Love the flavours and colour!

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  5. what a great way to make risotto! The black and red rice is definitely very new for me and it looks delicious!

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  6. One of THE most gorgeous risottos in this challenge! Such a unique and creative idea to use black and red rice..AND..serving with those gorgeous garlic prawns..OH.MY.GOD. I wish I could come over and devour it all!

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  7. Oh, I love the idea of using black rice and red rice - the colours are fabulous - and infusing the dish with Japaese flavour. Lovely job!

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  8. I love your version of Risotto, definitely would try the Dashi stock... an exquisite dish! And the photo is so alluring and luscious :-)

    Sawadee from Bangkok,
    Kris

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  9. can you post the brand of the bonito flakes?

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  10. Hi, i'm posting the photo of the bonito flakes i used, coz it's in Japanese. Check the picture above. Thanks for dropping by and for the question.

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