Tempura Risotto

A luxurious risotto cooked with dashi broth and topped with assorted tempura vegetables and shrimp. The creamy risotto pairs perfectly with the light, crispy tempura, creating a harmonious balance of flavors and textures.

Tempura Risotto

Description:

A luxurious risotto cooked with dashi broth and topped with assorted tempura vegetables and shrimp. The creamy risotto pairs perfectly with the light, crispy tempura, creating a harmonious balance of flavors and textures.

Servings:

4 servings

Prep Time:

20 minutes

Cook Time:

40 minutes

Ingredients:

• For the Risotto:
  • 1 1/2 cups Arborio rice
  • 6 cups dashi broth
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
• For the Tempura:
  • 8 large shrimp, peeled and deveined
  • 1 carrot, sliced into thin strips
  • 1 zucchini, sliced into thin strips
  • 8 broccoli florets
  • 1 cup all-purpose flour
  • 1 cup ice-cold water
  • 1 large egg
  • Vegetable oil for frying
  • Salt to taste

Instructions:

1. Prepare the Dashi Broth:
   • In a medium saucepan, heat the dashi broth and keep it warm over low heat.
2. Cook the Risotto:
   • In a large skillet, heat the olive oil and butter over medium heat.
   • Add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add the Arborio rice and cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.
   • Pour in the white wine and cook until it has evaporated.
   • Begin adding the warm dashi broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
   • Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Keep warm.
3. Prepare the Tempura Batter:
   • In a bowl, beat the egg and mix with ice-cold water.
   • Gradually add the flour, stirring lightly to combine. Do not overmix; the batter should be slightly lumpy.
4. Fry the Tempura:
   • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
   • Dip the shrimp and vegetables into the tempura batter, allowing any excess to drip off.
   • Fry the tempura in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels and season with salt.
5. Assemble and Serve:
   • Divide the risotto among serving plates.
   • Top each plate with an assortment of tempura shrimp and vegetables.
   • Serve immediately and enjoy the luxurious combination of creamy risotto and crispy tempura!