Ingredients
- 3 tablespoons (45ml) olive oil
- 4 tablespoons (57g) unsalted butter
- 1 medium (50g) shallot, minced
- 3 medium cloves (10g) garlic, minced
- 2 cups (400g) Arborio rice
- ¾ cup (188ml) cooking sake
- 2 teaspoons (10ml) Japanese soy sauce
- 2.5 tablespoons (45g) yellow or white miso paste
- 4 cups (1L) homemade fish stock (Japanese Dashi or Korean Yuksu)
- ½ pound (227g) tiger prawns, frozen, unpeeled
- â teaspoon (0.75g) baking soda
- ½ teaspoon (3g) kosher salt
- 20 grams Parmesan cheese, finely grated
- 1 â 2 stalk green onions, thinly sliced
- 5 grams Parmesan cheese, finely grated
Recipe Description
No more mushy, gluey, or hard risotto! Get a taste of this unique Japanese-Italian creamy risotto with bouncy butter garlic prawns.
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