Japanese risotto with tempura squid
4 cups (1 litre) chicken stock
2 tbs olive oil
2 garlic cloves, finely chopped
8 shiitake mushrooms, sliced
300g arborio rice
1/2 cup sake
1 tbs mirin
1 1/2 tbs white miso
8–10 baby squid, cleaned,
Plain flour, to coat
Sunflower oil, to deep-fry
1/2 cup (50g) parmesan, grated
1⁄3 cup (50g) pine nuts toasted
1 cup wild rocket
1/2 cup (65g) plain flour
5g baking powder
go to the trouble of making the tempura, simply serve the risotto with some extra fried shiitake mushrooms.
For the tempura batter, combine the flour, cornflour and baking powder in a bowl. Using two chopsticks, stir in enough iced water to make a batter the consistency of thickened cream (don’t overmix, a few lumps are fine). Cover and refrigerate for 30 minutes.
In a saucepan, bring the stock to the boil, then reduce the heat to low and leave to simmer. Heat the olive oil in a deep frypan over medium–high heat. Add the eschalots, garlic and shiitake mushrooms and fry for 1–2 minutes until the mushrooms are tender. Add the rice and cook, stirring, for 2–3 minutes. Add the sake and mirin and cook until the liquid has evaporated. Stirring constantly, add the simmering stock to the rice a ladleful at a time, only adding the next when the last one has been absorbed.
After 20 minutes all the stock should be added and the rice al dente.
Meanwhile, combine the miso with a little cold water until you have a smooth paste. Stir into the risotto. Keep warm while you prepare the tempura.
Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds). Toss the squid in a little flour, shaking off any excess. Dip into the tempura batter and fry for 1–2 minutes until golden. Drain on paper towel.
Fold the parmesan, pine nuts and rocket through the risotto. Divide among serving bowls and top with the squid.
Far flung | page 111