About the Recipe
I know that my claim that this recipe makes risotto even better is a big one but why not try it and see whether you agree!
Ingredients
1 onion
2 cloves, garlic
2 spring onions
4 fresh shiitake mushrooms
50 g / 1.8 oz butter
1 chicken breast fillet ( around 250 g / 9 oz)
150 g / 5 oz frozen edamame
1 glass cooking sake (around 150 ml / 5 fl oz)
200 g / 7 oz Japanese short grain rice
600 ml / 21 fl oz chicken stock
2 tsp light miso
50 g / 1.75 oz Parmesan cheese
black pepper
Preparation
finely chop the onion
peel and crush the garlic cloves
finely chop the spring onions
remove the stem ends and slice 4 shiitake mushrooms
slice the chicken breast into cubes
heat up the chicken stock and keep it on a low simmer
gently fry the onion, garlic, spring onions and shiitake mushrooms in 25g / 1oz of the butter for about 5 minutes until just coloured
add the chicken and gently cook for another 5 minutes.
next, add the cooking sake. turn up the heat and cook for 2 minutes to allow the alcohol to evaporate.
add the rice and the edamame. stir for about 2 minutes until the rice is hot and glossy
next, reduce the heat and use a ladle to add the chicken stock. pour in one ladle at a time, stirring until the rice has absorbed the stock. then, add another ladle of stock, keep going until all the stock has been used and the rice is tender, which should take about 20 minutes
stir in the remaining butter, the miso and half the Parmesan
remove from the heat and cover
rest your Japanese Chicken Risotto for about 3 - 4 minutes.
add the remaining Parmesan cheese and season with a few twists of black pepper just before serving