Japanized Western dish-Dashi Soy sauce Prosciutto-Risotto

when I first had risotto, I was shocked… It looks very much like Japanese Congee but when I put into my mouth it has way much different texture! I though they mistakenly served the half way cooked dish.. After knowing this Italian dish, I started liking them. How far you cook is very much up to you. it’s to enjoy its crunchiness left in the core of each grain of rice. this time I used Prosciutto and asparagus. To simmer rice, instead of chicken stock, I used Japanese broth also known as dashi. it has nice seafood fragrance and is getting along with Prosciutto very well!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
150g Rice
500~600ml dashi/Japanese fish broth or chicken stock
1~2 slices Prosciutto or bacon
6 stalks Asparagus
1/2 tbs butter
1/2 onion
1 tbs olive oil
3 tbs white wine
1/4 tsp soy sauce
2 tbs parmesan cheese

*to see Japanese seasonings explanations please click here!




[ Directions ]

1. Cut Prosciutto into small pieces.

If you don’t have this type of ham, you can use bacon instead.



2. Prepare chopped onion and blanched and cut short asparagus.

3. first sauté the asparagus add salt and pepper for tasting. And then remove from the pan, put aside.

green vegetables can change the color easily. I prefer cooking them separately and put them back in on the very final step.



4. Add olive oil into heated fry pan add chopped onion. stir fry until translucent.

you want to make nice white risotto. make sure you don’t cook too long and end up with dark brown onion.



5. Add Prosciutto or bacon and keep stir frying until aroma coming out.

6. Add raw unwashed rice into the pan.

It’s best to use the rice that didn’t make contact with water. washing rice lose rice fragrance, besides after soaking water, rice absorbs too much water. and it can break apart very easily while stir frying.



7. add some more olive oil and keep stir frying on low medium heat until rice turing half translucent.

make sure each grain of rice gets covered with oil. this prevents the rice from getting soggy and gooey.



8. Pour in white wine and cook for a while to evaporate the alcohol but leave wine fragrance.

9. First add around 200ml broth and keep simmering until water gets much less.
and then add some more broth keep on simmering. repeat this process until rice truing into the way you like..

you can jiggle the pan to prevent from sticking. try not to stir the rice too many times. it will break the grain and it will turning into more like Congee!!



10. I prefer “Al dente” meaning,, it still has slight resistance in the center of the rice. unlike asian steamed rice or Zou sui.

how much broth to add is also up to you. you like it rather dry or lots of soup to go with.  you can adjust the amount at your preference.



11. Lastly, add stir fried asparagus and parmesan cheese touch of soy sauce and salt and pepper to make the final adjustment.

you can also drizzle some E.V. olive oil when serving!



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