Japanese Style Clam Risotto

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Risotto rice		150g
Sesame oil		2 tbsp
Spring onions		4
Ginger		10g
Frozen clams		500g
Sake or white wine		50ml
Light soy sauce		1 tbsp
Dashi stock		750ml
Sesame seeds		a little
Chilli powder		a little

Method

Cook

35min

Put the dashi stock in a pan and bring to the boil. Add the soy sauce, frozen clams and the fine strips of ginger.

Finely chop the spring onions and keep some aside for the garnish. Put the rest in a frying pan with the sesame oil and add the unwashed rice. Fry for 2-3 minutes before adding the sake.

Add the dashi stock from Step 1 a ladle at a time and allow the rice to absorb the liquid.

Keep repeating until the soup is used up, it takes around 20 minutes.

Turn the heat off when the rice is al dente. Season with salt and put the lid on to steam cook on residual heat for 10 minutes. Transfer to a serving dish and sprinkle with the spring onions, sesame seeds and chilli powder.

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