Today’s recipe is “Seafood Risotto with Oyster Sauce”.
Oyster sauce is a rich sauce made from boiled oysters and seasonings but it does not have a fishy smell. It is an important ingredient in Chinese cuisine. This sauce is also used in various Japanese dishes and there are oyster sauces produced in Japan.
[Ingredients]
160g Rice
1 Garlic clove
1/4 Onion
100g Canned diced tomatoes
200g Any seafood you like (shrimps, squid, octopus, etc.) *You can also use seafood mix.
2 tbsp Olive oil
2 tbsp White wine
1 tbsp Oyster sauce
15g Butter
20g Parmigiano-Reggiano
Salt
Italian parsley
[Directions]
Finely chop onion.
Finely chop garlic.
Dissolve oyster sauce in 400cc of boiling water.
Heat 1 tablespoons of olive oil in a pan.
Cook seafood.
Sprinkle white wine and burn off alcohol.
Separate seafood and soup.
Heat garlic and 1 tablespoons of olive oil in a pan.
Once the garlic smells, cook the onion until it becomes translucent.
Add rice which has been briefly washed and drained in a colander.
Stir lightly to coat the grains.
Add 1/3 of the hot water with oyster sauce and stir lightly to warm.
Do the same thing two more times.
Add canned tomatoes and the seafood soup.
Continue cooking until the rice is al dente, about 10 minutes.
Remove the risotto from the heat and add butter and Parmigiano-Reggiano.
Season to taste with salt.
Add seafood and stir quickly.
Serve on plates.
Put more Parmigiano-Reggiano if you like and sprinkle Italian parsley.
Ready to eat!
[Our favorite Oyster Sauce]
Product Name: Milky Oyster Sauce
Producer: from Ishiwata Shoten (Miyagi Prefecture)
This product only uses oysters in the Karakuwa area known as the treasure of phytoplankton. The oysters are harvested on prime season March and April, in which the oysters are full of nutrients for spawning. This sauce goes very well with stir-fried meat and vegetables.
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