Ramen Risotto

Ingredients

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Method

1. Mix 1.2L hot water and ramen flavour sachets together in a pot and place on low heat with a lid to keep warm.
2. 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.
3. Add the rice to the pan and toast for a couple of minutes, stirring to coat each grain.
4. Add the sake to the pan. Once the liquid has evaporated, add a ladleful of the ramen stock and allow it to simmer gently.
5. 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.
6. When the rice is al dente or just cooked through, stop adding liquid and remove it from the heat.
7. 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.
8. If it looks too dry, loosen with a little more stock. Serve with extra parmesan and sprinkle with togarashi.
9. Hot Tip! Warm your serving bowls in a low oven so the risotto stays hot for longer.