asian · hayden quinn recipe
28 July 2022
Ramen Risotto
A twist on risotto using instant ramen flavour sachets. A comforting, umami-packed dish.
Ingredients
- Ramen flavour sachets from 2 packets of instant ramen noodles
- 3 tbs olive oil
- 1 onion, finely diced
- 2 cloves garlic, finely diced
- 2cm piece ginger, finely diced
- 1 long red chilli, finely diced
- 1 cup Arborio or Carnaroli rice
- ½ cup sake
- 30g unsalted butter
- 1 tbs shichimi togarashi
- 1 cup grated parmesan, plus more, to serve
Method
- Mix 1.2L hot water and ramen flavour sachets together in a pot and place on low heat with a lid to keep warm.
- Heat a medium pan on low heat with the olive oil. cook the onions until translucent and soft. Add the garlic, ginger and chilli and cook for a further minute.
- Add the rice to the pan and toast for a couple of minutes, stirring to coat each grain.
- Add the sake to the pan. Once the liquid has evaporated, add a ladleful of the ramen stock and allow it to simmer gently.
- When the liquid has been absorbed, add another ladleful. Continue these steps, agitating the pan or gently stirring the rice in between additions to release the starch.
- When the rice is al dente or just cooked through, stop adding liquid and remove it from the heat.
- Add a generous knob of butter and half of the parmesan. Toss through, check the seasoning and add more butter or parmesan to your liking.
- If it looks too dry, loosen with a little more stock. Serve with extra parmesan and sprinkle with togarashi.
- Hot Tip! Warm your serving bowls in a low oven so the risotto stays hot for longer.
Notes
You’ll find shichimi at Japanese and Asian grocers.
You’ll find togarashi at Japanese and Asian grocers.
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