Dashi Risotto with Seafood & Kombu Seaweed
Ingredients:
Seafood and seaweed: 500g vongole, 500g mussels, 1 onion, 1 clove of garlic, olive oil, 50ml white wine, 50ml sake, 4 scallops, 50g fjord shrimp, salt, 1 lemon, 20g samphire, 1 sheet of kombu seaweed.
Dashi stock: 1 sheet of kombu seaweed, 1 l of water, 100 g of mussel shells, 25 g of butter, 50 ml of mature soy sauce, 4 g of salt, 10 g of katsuobushi, 100 ml of mussel stock
Risotto: 200g shallots, 200 g risotto rice (superfino=, 70 g butter, 40 ml sake, 20 ml white wine, 500 ml dashi stock, 70 g finely grated parmesan (24 months old), 50 g finely chopped cold butter, 5 g yuzukosho
Dashi Beurre Blanc: 80 g shallots, 280 ml dashi stock, 1 bay leaf, 10 white peppercorns, 150 g butter
Recipe:
Seafood and seaweed: Wash the vongole and mussels well, cut the onion into fine strips and crush the garlic clove with the back of a knife. Sauté the onions and garlic clove in olive oil and add the mussels, increasing the heat. Sauté the mussels vigorously for a short time and then deglaze with white wine and sake. Cover the pot and cook the mussels over a low heat for about 3 minutes. Drain the mussels in a sieve and reserve the stock. Pass the mussel stock through a fine sieve and carefully break the mussels out of their shells. Cut the scallops into medium-sized cubes, marinate the fjord shrimp with a little salt and lemon zest. Finely chop the samphire and also cut the kombu seaweed into fine strips.
Dashi stock: Put the kombu seaweed in cold water and simmer gently for 2.5 hours. Sauté the mussel shells in the butter over low heat. Then pour the bowls with the kombu stock, add the soy sauce, the mussel stock and the salt and simmer gently for about another 30 minutes. Roughly sieve the stock, add the katsuobushi and simmer for another 2 minutes, then pass through a fine sieve again. Taste again if necessary.
Risotto: Finely chop the shallots and sauté with the rice in butter over a low heat. Then deglaze with sake and white wine and let the liquid boil down completely. Boil the dashi stock. Pour some dashi stock over a mild heat and then reduce the stock. Repeat this process until the rice has the desired soft, but still al dente consistency. Finally incorporate the parmesan, cold butter, and yuzukoshu into the risotto.
Dashi-Beurre-Blanc: Roughly chop the shallots, bring it to boil together with the dashi stock, the bay leaf and the peppercorns and reduce the liquid to 250 ml. Pass through a fine sieve while vigorously squeezing the shallots. Then mount the fond with 150 g of finely diced cold butter.
Serving: Heat the diced scallops and mussels in the risotto along with the salicornes and kombu, place the marinated fjord shrimp on top of the risotto and pour the dashi beurre blanc around the risotto.