Today, New Risotto Sunday returns from its winter holiday with a gloriously colorful, spicy, creamy, tangy experiment in homemade fusion cuisine! In Bangkok, I stocked up on a few choice ingredients I can’t get (easily) in Japan, namely: galangal, Thai basil, kaffir lime leaves, real cinnamon, tamarind, black rice, red rice, and purple rice. This [...]
Archive for the ‘Silk Road Risottos’ Category
NRS10: Thai Herb and Spice Risotto with Shrimp, Cashews, and Purple Rice タイ風味海老カシュー紫米リゾット
Posted in Silk Road Risottos on Sunday, January 6, 2008 | Leave a Comment »
NRS04: Yuzu-koshō Risotto Onigiri with Lox スモークサーモン入り柚子胡椒リゾットのおにぎり
Posted in New Risotto Sundays, Silk Road Risottos on Sunday, November 4, 2007 | Leave a Comment »
Alright, so this isn’t technically a new risotto. It’s an old risotto (a week old, to be precise), made into something new: Japan’s favorite rounded triangle, onigiri!
Note: if you made your yuzu-koshō risotto extra creamy, this recipe won’t work. The risotto needs to be fairly solid and sticky in order to hold its shape.
Please enjoy [...]
NRS03: Yuzu-koshō Risotto with Japanese Mushrooms 柚子胡椒と日本の茸リゾット
Posted in New Risotto Sundays, Silk Road Risottos on Sunday, October 28, 2007 | 2 Comments »
Japanese cuisine: bland, unadorned, monotonous. All it takes to dispel this common misconception is a survey of Japanese condiments. Often adopted from Chinese or European culinary traditions, Japanese condiments are a diverse and flavorful lot. There is shōyu, ginger, and wasabi, of course, but also sōsu, teriyaki sauce, kabayaki sauce, ika sauce vinegar, egg, mentaiko, [...]
