Japanese risotto with teriyaki skewers

Name: Japanese risotto with teriyaki skewers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 g dried shii-take mushrooms; 600 g Chicken filets; 75 ml Teriyaki sauce; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 200 g Risotto Rice; 7-10 Tbsp Pepper; 400 ml Vegetable broth; 1 Spring onion; 1 Lime; 2-3 TEASPOONS Wasabi; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 12 wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

30 g dried shii-take mushrooms
600 g Chicken filets
75 ml Teriyaki sauce
1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
200 g Risotto Rice
7-10 Tbsp Pepper
400 ml Vegetable broth
1 Spring onion
1 Lime
2-3 TEASPOONS Wasabi
7-10 Tbsp Salt
7-10 Tbsp Sugar
12 wooden skewers

Directions

1
Soak the mushrooms for about 1 1/2 hours in at least 750 ml cold water. Wash meat, dab dry, cut into cubes and put on skewers. Place skewers in a shallow dish, drizzle with teriyaki sauce, turn in and let marinate. Drain the mushrooms and collect about 500 ml of soaking liquid. Peel onion and garlic and dice finely. Heat 1 tbsp.
2
oil in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with pepper. Gradually add soaking liquid of the mushrooms and broth, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes. If necessary, cut the mushrooms into smaller pieces, add them about 20 minutes before the end of the cooking time and cook with them. Clean and wash spring onion and cut into rings at an angle. Wash the lime hot, grate dry and grate the peel. Halve the lime and squeeze 1 half. Heat 1 tbsp.
3
Cook for a total of 30-35 minutes. If necessary, cut the mushrooms into smaller pieces, add them about 20 minutes before the end of the cooking time and cook with them. Clean and wash spring onion and cut into rings at an angle. Wash the lime hot, grate dry and grate the peel. Halve the lime and squeeze 1 half. Heat 1 tbsp. oil in a frying pan. Remove the skewers from the marinade and fry them in portions in the hot pan for 3-4 minutes, turning, and remove. Place all skewers in the pan and deglaze with marinade. Fold wasabi, 2 tsp lime juice and lime zest into the risotto and season with salt, pepper, lime juice and 1 pinch of sugar. Arrange risotto and skewers and sprinkle with spring onion rings
4
oil in a frying pan. Remove the skewers from the marinade and fry them in portions in the hot pan for 3-4 minutes, turning, and remove. Place all skewers in the pan and deglaze with marinade. Fold wasabi, 2 tsp lime juice and lime zest into the risotto and season with salt, pepper, lime juice and 1 pinch of sugar. Arrange risotto and skewers and sprinkle with spring onion rings
5
waiting time approx. 1 1/4 hours