Recipes
Sake takes the place of white wine in this risotto, lending the dish a subtle rice sweetness that complements the Manju Original Yeast X Edition's unique, fermentation-driven character.
Finely chop the shallots.
Heat half the butter with 1 tablespoon of olive oil in a pan over medium heat. Add the shallots and cook without browning until their sharpness fades. Add the rice and stir-fry for 2 to 3 minutes.
Add the sake and cook until the alcohol evaporates, then add 1 1/4 cups of warm broth. Cook over low heat for 15 minutes, adding more broth as needed when the surface of the rice becomes exposed.
Add the remaining butter and Parmigiano-Reggiano and stir for about 3 minutes to emulsify. Season with 1 teaspoon of salt, adjusting to taste.
Remove from heat and let steam, covered, for 1 minute. Serve in bowls with additional Parmigiano-Reggiano, and top with smoked salmon or prosciutto if desired.
From Niigata.
FOR EVERYWHERE.
Kubota is available at select retailers across the country. Find a location near you, pick up a bottle, and pour it your way.
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