Western Japanese Style Pork Bone Risotto
What You Will Need
Ingredients
- Scallop 4 pcs
- Asparagus 50g, peeled and chopped
- Arborio rice 200g
- Mushroom 60g, sliced
- Onion 1/2, chopped
- Parmesan cheese 30g
- Yuzu sauce 1.5 tsp
- Italian herb 2 tbsp
- Lee Kum Kee Pork Bone Thick Soup 2 packs
- Water 100ml
- Fresh grounded black pepper from Lee Kum Kee Black Peppercorn Grinder, to serve
Made with
Lee Kum Kee products
How to make it
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Dry the scallop. Season with salt and black pepper. Heat the pan with high heat. Add oil then scallop. Fry until golden brown on both sides. Set aside.
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Blanch asparagus and immerse in cold water to cool. Drain and set aside. Mix Pork Bone Thick Soup with water. Set aside. On a medium-high heat pan, sauté the onion, mushrooms and rice.
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Slowly add in the soup. Each time, the soup should be just covering the rice. When the rice appears to be dried, add in another ladle of soup. Repeat this step until the rice is soft. When adding in the last ladle of soup, mix in the Italian herbs, yuzu sauce, and Parmesan cheese. Mix well.
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Add the asparagus and gently stir well. Top with scallop and sprinkle black pepper.
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Tips The process of adding the soup should be slow. Stir well and so that the soup can be absorbed more evenly.
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