Introduction: Theory and Practice: Apple Risotto (Shokugeki No Soma)
Refreshing and flavorful, this fruity twist to the traditional risotto formula is a great addition to any brunch menu, and a fun recipe to test-out for all of the anime fans out there aspiring to join the "Totsuki elite ten".
Step 1: Ingredients
1 Apple (I prefer sweeter variants such as Fuji);
1 cup of rice (any short/medium grain rice)
1 Onion (only use half)
~1 to 2 cups of apple juice
2 cups of water
1/4 cup of cooking alcohol (I used mirin, though I heard Brandy is also great)
Step 2: Cutting
- Dice the apples into centimeter cubes
- Finely dice the onion into half centimeter cubes.
How to dice onion:
- Peel off dried coats;
- Slice onion in half vertically (from tip to root) and lay one half flat side down;
- using the tip of the knife, make cuts along the length (from tip to root side) of the onion but leave the root side attached (looks like a hair-comb);
- horizontally (parallel to board) make 2-3 slices to the comb, again leaving the root side attached;
- cut laterally (perpendicular to the combs) as if slicing onion rings, the comb tips will be turned into small dices!
Step 3: Saute the Onion and Rice
- Set pan on range to medium-high heat, add 3-4 teaspoons of vegetable oil (canola/extra virgin olive oil);
- Add onion to the pan and stir well, maintain the heat so that the onion bubbles in oil but does not dry out;
- Once the onion becomes transparent-yellow, add cooking alcohol.
- Follow up with adding rice and quickly mix.
Step 4: Sizzling the Rice
Out goal in the next stage is to allow the grain to absorb the juice quickly so that it can lock in the taste and be evenly cooked:
- Adjust heat to medium-low (4/10) and take note of time;
- Add apple juice to the pan to just emerging the rice (should take around ~1/3 cup the first time);
- As the juice evaporates, add the remainder of the 1 cup to maintain the same water level (this should take 8-10 minutes);
- Once the juice is used up, add water (in small portions) instead.
After 10-12 minutes depending on grain type, the rice grains should have absorbed sufficient moisture and puffed up quite a bit (second picture), and our goal now is to reduce the moisture for a chewy texture:
- Allow the water level to drop lower while maintaining moisture
As reference, use your shovel to scrape a line in the pan, pushing aside the rice. If there is water remaining, then it is too moist, water should slowly seep out from the rice to occupy the empty space.
- Cook for 8 more minutes.
Step 5: Finishing Touches
- Add diced apple and black pepper to the risotto;
- Cook for 2 more minutes, stop adding water and allow it to dry.
Your risotto is now ready for serve! Enjoy! or should I say, Osomatsu!
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