Japanese Rice Risotto

3 tbsp wasabi tobiko wasabi flavoured flying fish roe plus 1 1 2 tsp extra for garnish.

Japanese rice risotto. My son s version is a super short cut. First and foremost this dish foregoes the fancy risotto rice varieties like arborio or carnaroli in favour of comparatively cheap and simple japanese short grain white rice. 400g risotto rice preferably carnaroli 150ml white wine. 2 tbsp pickled ginger plus 3 tsp extra for garnish.

While it won t give you the exact same results and italian nonnas likely wouldn t approve it will still be tasty. Recently he learned to cook ojiya japanese risotto. This risotto has a stunning color and pleasant tang not unlike a tomato risotto but the fermented kimchi adds dozens of layers of complexity which are all unified by the rich texture and nutty flavors of the gruyere. Risotto rice releases most of the starch quite easily which is what gives the risotto its creaminess.

One of the varieties of this species of grain called japanese is the arborium. It is only when you are using the rice for sushi you will then sushi rice or sumeshi by seasoning the cooked japanese rice with vinegar salt and sugar. It is a medium sized round and whitish grain with 18 amylose. Garnish with enoki mushrooms chopped scallions and kaiware sprouts.

In fact the regular japanese rice is commonly cooked plain for everyday meals whether it is for japanese curry donburi rice bowls or to make onigiri rice balls. While the above are the most common types of rice for risotto you can really use any type of medium or short grain rice to make the dish in a pinch even sushi rice would work if that s what you happen to have in the pantry and you can t make it to the store. I know risotto made with kimchi gruyère and sushi rice sounds like a crazy combo but before you write me off as delusional hear me out. 3 tbsp grated parmigiano reggiano.

If you use the miso broth a. This grain receives its name from the municipality of its origin arborio in vercelli italy. The small plump starchy grains turn out to work perfectly as a base for risotto as they absorb liquid beautifully becoming sticky and creamy without losing their. Some call it porridge with rice and technically it may be correct because rice is not cooked from grain.

However rice looks and has similar texture to risotto and i think you can picture the dish better if i call it that way. Salt and freshly ground black pepper to taste. I have paella rice and risotto rice arborio both by sainsbury s and i know that they should both be ok substitutes as they are traditionally short grain white rice although the box of arborio lists it as medium but i want to know which is better.