📝 About This Recipe
This stunning fusion dish marries the soulful creaminess of Italian Arborio rice with the vibrant, bold pantry of Nikkei cuisine. Earthy white miso and spicy Peruvian Aji Amarillo paste create a golden, umami-rich base that elevates the classic risotto to new heights. Finished with bright green edamame and nutty Parmesan, it is a sophisticated celebration of the historic Japanese-Peruvian cultural exchange.
🥗 Ingredients
The Aromatics
- 2 pieces Shallots (finely minced)
- 3 pieces Garlic cloves (grated or finely minced)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
The Risotto Base
- 1.5 cups Arborio or Carnaroli Rice (do not rinse)
- 2 tablespoons Aji Amarillo Paste (adjust based on heat preference)
- 1.5 tablespoons White Miso Paste (Shiro miso)
- 1/2 cup Dry Sake (replaces traditional white wine)
- 5-6 cups Vegetable or Chicken Stock (low sodium, kept at a low simmer)
- 3 tablespoons Unsalted Butter (divided)
The Nikkei Finish
- 1 cup Edamame Beans (shelled and blanched)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 teaspoon Soy Sauce (for a touch of color and salt)
- 1/2 piece Lime Juice (freshly squeezed)
For Garnish
- 1 tablespoon Furikake (Japanese rice seasoning)
- 2 pieces Scallions (thinly sliced on a bias)
- 1 pinch Shichimi Togarashi (optional for extra heat)
👨🍳 Instructions
-
1
In a medium saucepan, bring your stock to a gentle simmer. Keep it on low heat throughout the cooking process; adding cold stock to the rice shocks the starches and prevents creaminess.
-
2
In a separate small bowl, whisk the white miso paste with 1/4 cup of the warm stock until smooth. Set this 'miso slurry' aside.
-
3
In a large, heavy-bottomed pan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced shallots and sauté for 3-4 minutes until translucent but not browned.
-
4
Stir in the garlic, ginger, and Aji Amarillo paste. Cook for 1-2 minutes until the kitchen smells incredibly fragrant and the paste begins to darken slightly.
-
5
Add the rice to the pan. Stir constantly for 2 minutes, 'toasting' the grains until the edges look translucent and they are well-coated in the golden chili oil.
-
6
Pour in the sake to deglaze the pan. Use a wooden spoon to scrape up any flavorful bits from the bottom. Simmer until the liquid has almost completely evaporated.
-
7
Begin adding the warm stock one ladle at a time. Stir frequently; the friction of the rice grains rubbing together is what releases the starch to create the sauce.
-
8
Wait until each ladle of stock is nearly absorbed before adding the next. Continue this process for about 18-22 minutes.
-
9
When the rice is nearly 'al dente' (tender with a slight bite), stir in the miso slurry and the blanched edamame.
-
10
Add one final half-ladle of stock along with the remaining tablespoon of butter, the Parmesan cheese, and the soy sauce. Stir vigorously to emulsify the fats into a glossy, creamy sauce.
-
11
Remove from heat and stir in the lime juice. This 'acid hit' cuts through the richness of the miso and cheese.
-
12
Cover the pan and let it rest for 2 minutes. This allows the flavors to settle and the texture to become perfectly velvety.
-
13
Plate the risotto into shallow bowls. The rice should flow slightly rather than stand in a stiff mound (the 'all'onda' effect).
-
14
Garnish generously with furikake, sliced scallions, and a dusting of Shichimi Togarashi if you desire a spicy finish.
💡 Chef's Tips
Always use warm stock; cold liquid slows the cooking and ruins the texture. Don't over-stir, but don't ignore it—stirring every minute or two is the sweet spot for starch release. If you can't find Aji Amarillo paste, a mix of yellow bell pepper puree and a pinch of habanero is a decent substitute. Miso is quite salty, so taste your risotto before adding any extra salt beyond the soy sauce. For the best texture, serve the risotto on warmed plates to prevent the sauce from tightening up too quickly.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Torrontés or a dry Japanese Rice Lager. Serve alongside a simple Tiradito (Peruvian-style sashimi) for a full Nikkei experience. A side of charred broccolini with sesame oil complements the earthy miso notes. For a luxury version, top each bowl with a few seared scallops or butter-poached shrimp. Follow the meal with a refreshing ginger and lime sorbet.