Red Wine Sushi with Serrano (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
For the risotto  
Red wine (such as tempranillo) 675 ml.
Sugar 125 ml.
Salt 9 ml.
Japanese rice vinegar 60 ml.
Japanese white sushi rice, (about 450 g) 675 ml.
Parmesan, grated 150 ml.
Olive oil, extra virgin 60 ml.
Butter (1/4 stick) 30 ml.
For the red wine sauce  
Red wine 875 ml.
Sugar 125 ml.
Veal or chicken stock 125 ml.
Butter (1 stick) 125 ml.
For the garnish  
Yukon gold potatoes, medium-dice 500 ml.
Salt 10 ml.
Olive oil, extra virgin 60 ml.
Green asparagus stalks, peeled and and woody ends trimmed 4 ea.
Serrano ham, thin slices 4 ea.
Kinome sprigs (a Japanese herb) or watercress leaves 8 ea.
Black pepper, freshly ground as needed
For the vinaigrette  
Soy sauce 60 ml.
Olive oil, extra virgin 60 ml.

Method

  1. Make the red wine risotto. Bring the wine to boil in a medium saucepan over high heat and reduce to a little over 500 ml. 10 to 15 minutes. Add the sugar, salt, and vinegar, bring back to a boil, and add the rice. Cover and simmer for 15 minutes. Turn off the heat and let sit, undisturbed, for 10 minutes. Toss with the Parmesan, oil, and butter.
  2. Make the red wine sauce. In a medium saucepan over high heat and reduce to 175 ml., about 25 minutes. Add the sugar and stock and reduce to 60 ml., another 30 minutes. Add in the butter 15 ml. at a time to produce a thick syrup consistency.
  3. Prepare the garnish. Place the potatoes, 4 liters of cold water, and the salt in a large saucepan. Bring to a boil over high heat, reduce the heat to medium low, and simmer until the potatoes are just tender, 8 to 10 minutes. Drain well. Heat the olive oil over medium heat in a large nonstick skillet; sauté the potatoes until browned and crisp, stirring occasionally, 10 to 15 minutes. Remove from the heat and drain.
  4. Blanch the asparagus in salted boiling water so that it is just barely cooked in the center, about 1 to 2 minutes, then remove it with a slotted spoon. Cut the asparagus into 1 cm. slices.
  5. Mold the risotto into circles using a 7.5 by 2 cm. ring mold. Place 75 ml. of the risotto into each mold and smooth over the top.
  6. Prepare the ham. Slice the ham into 7.5 by 2 cm. strips, then carefully fold, twist, and/or roll the strips to form 1 cm. “balls.”
  7. Whisk together the soy sauce and oil in a small bowl. Drizzle 22 ml. of the red wine sauce and 7 ml. of the soy sauce/oil mixture and around the edge of a plate. Place a risotto circle in the middle and place 5 balls of the Serrano ham, 1 tablespoon of the green asparagus, and 45 ml. of the sautéed potatoes around the plate. Place a kinome sprig or a watercress leaf on top. Sprinkle with pepper and repeat with the remaining ingredients.

Additional tips

Recipe credit: Kiyomi Mikuni for Kikkoman International, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.

© 2017 The Culinary Institute of America