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A Beautifully Plated Risotto

Step-by-Step: Creating Risotto with a Sashimi Twist Like a Pro

A fusion dish that combines the creamy texture of Italian risotto with the fresh, delicate flavors of sushi-grade sashimi. This recipe brings together umami-rich seafood with perfectly cooked Arborio rice for a unique and visually stunning meal.

  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x

Ingredients

Scale

For the Risotto:

  • 1 cup Arborio rice
  • 4–5 cups vegetable or seafood broth (kept warm)
  • ½ cup dry white wine (optional)
  • 1 small onion, finely diced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • ½ cup freshly grated Parmesan cheese

For the Sashimi Twist:

  • 6–8 thin slices sushi-grade salmon, tuna, or yellowtail
  • 1 tbsp ponzu sauce or fresh lemon juice
  • 1 tsp sesame oil (optional)

For Garnishing:

  • 1 tbsp chopped fresh chives or cilantro
  • 1 tsp toasted sesame seeds
  • Lemon or lime zest (for brightness)
  • Optional: Edible flowers for presentation

Instructions

  • Prepare the Sashimi:

    • Keep the sushi-grade fish refrigerated until use.
    • Slice the fish into thin, delicate pieces (about ¼ inch thick).
    • Lightly drizzle with ponzu sauce or lemon juice, then set aside.

  • Sauté Aromatics:

    • Heat olive oil in a heavy-bottomed pot over medium heat.
    • Add finely diced onion and cook until soft and translucent (about 3-4 minutes).

  • Toast the Rice:

    • Stir in Arborio rice and toast for 2-3 minutes until edges become translucent.
    • (Optional) Deglaze the pan with white wine and allow it to evaporate.

  • Cook the Risotto:

    • Add warm broth one ladle at a time, stirring continuously.
    • Allow each addition to be absorbed before adding the next.
    • Repeat for 15-20 minutes until rice is creamy yet al dente.

  • Finish the Dish:

    • Remove risotto from heat and stir in butter and Parmesan cheese for extra creaminess.

  • Incorporate the Sashimi:

    • Gently fold in the sashimi slices, allowing them to slightly warm from the heat of the risotto.

  • Garnish and Serve:

    • Sprinkle with fresh herbs, sesame seeds, and citrus zest.
    • (Optional) Drizzle with a light ponzu or sesame dressing.
    • Serve immediately for the best texture and flavor.

Notes

  • Choosing the Right Rice: Arborio, Carnaroli, or Vialone Nano are the best options.
  • Broth Choice: A light seafood or vegetable broth works best to complement the sashimi.
  • Sashimi Handling: Always use sushi-grade fish and keep it cold until serving.
  • Wine Substitute: If avoiding alcohol, use a bit of extra broth with a splash of lemon juice.
  • Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 1 day. Avoid reheating the sashimi—add fresh slices when serving again.
  • Author: Lisa Doddler
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Frying/Roasting
  • Cuisine: Italian, Japaneese

Keywords: Risotto, Sashimi, Sushi, Fusion Recipe, Seafood Risotto, Japanese-Italian Fusion