INGREDIENTS 3 tablespoons (45ml) olive oil 4 tablespoons (57g) unsalted butter 1 medium (50g) shallot, minced 3 medium cloves (10g) garlic, minced 2 cups (400g) Arborio rice ¾ cup (188ml) cooking sake 2 teaspoons (10ml) Japanese soy sauce 2.5 tablespoons (45g) yellow or white miso paste 4 cups (1L) homemade fish stock (Japanese Dashi or Korean Yuksu) ½ pound (227g) tiger prawns, frozen, unpeeled ⅛ teaspoon (0.75g) baking soda ½ teaspoon (3g) kosher salt 20 grams Parmesan cheese, finely grated 1 – 2 stalk green onions, thinly sliced Garnish: 5 grams Parmesan cheese, finely grated
Optional: Dry Brine the Tiger Prawns: Thaw ½ lb (227g) frozen prawns under cold running water for a few minutes. Dry well with paper towels. In a medium mixing bowl, mix ⅛ tsp (0.75g) baking soda and ½ tsp (3g) kosher salt with the well dried prawns. Place in the fridge and dry brine for 30 minutes. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Sauté Shallots, Garlic and Tiger Prawns: Pour in 3 tbsp (45ml) olive oil, 4 tbsp (57g) unsalted butter to the pot. Ensure to coat oil over whole bottom of the pot. Sauté minced shallots (50g) and minced garlic (10g) until soften and fragrant. Add in dry brined tiger prawns. Cook for about 1 minute per side until the prawns are about 80% cooked. Remove prawns and set aside to allow the residual heat to finish cooking them.
Add Rice and Season: Add 2 cups (400g) Arborio rice into the garlic butter oil. Stir until rice is evenly coated with the oil. Continue to stir the rice. After 2 – 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white. Pour in 2 tsp (10ml) Japanese soy sauce and 2.5 tbsp (45g) white or yellow miso paste. Mix well with the rice.
Deglaze: Pour in ¾ cup (188ml) cooking sake, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the sake boil for roughly a minute allowing the alcohol to evaporate. Pressure Cook the Risotto: Pour in 4 cups (1L) homemade fish stock. It is a good time now to make sure no rice or shallot pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.
Softer Risotto: This cooking time will produce al-dente risotto. If you prefer softer risotto, add an extra minute or two on the cooking time. Peel Prawns: While the risotto is pressure cooking, peel the tiger prawns. Optional Step: Warm serving plates in the oven (Hot serving plates will ensure the best consistency).
Reduce the Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for a few minutes longer over medium heat (Instant Pot: Press Sauté button). Add in 20g Parmesan cheese and thinly sliced green onions. Mix well. Taste and season with kosher salt and black pepper. Serve: Place cooked tiger prawns on top and serve immediately with more parmesan cheese