Risotto is a classic Italian rice dish very popular in Taiwan. One Taipei restaurant specializes in the dish, but adds a distinctive Taiwanese twist.
A sumptuous Italian risotto, but with the unmistakable scent of Shaoxing rice wine. Shaoxing-doused drunken chicken is fried, and extra Shaoxing cream sauce rounds off the dish.
After a day soaking in wine, the chicken goes into the fryer…
Comes out to rest, then goes in for Round 2, leaving it crispy and tender.
Then it’s into the frying pan, joined by chicken stock, and Taiken 9 rice for a silky base.
Green pine-nut pesto sets the tone, with cheese and cream rounding off the richness.
Ray
Chef
We marinate it in Shaoxing wine, salt and pepper, and olive oil. We also make a Shaoxing cream sauce to increase flavor, made of goji berries, Shaoxing rice wine and chicken stock.
This garden on a plate is a pork risotto in disguise. The pork was salted in-house for the perfect flavor.
After three days soaking in the Taiwanese spice maqaw, the pork is cooked sous vide, then pan-fried to bring out the taste.
The rice is seasoned with green and Sichuan peppers, then garnished with garlic shoots, the perfect pairing for pork.
Ray
Chef
We have to be careful it’s not too salty and spicy, because the maqaw and pepper will be very hot. So we wash it before putting it in the sous vide. In this dish you can taste the Western cooking style but also more familiar flavors.
This cuttlefish risotto is a classic favorite, garnished with tiger prawn. Whether you choose a black, white or green risotto, enjoy the familiar flavors of Taiwan.