Tomato Yosenabe with Basil-Parmesan Risotto (Japanese × Italian)

Method

1. Thinly slice the garlic and the onion. Put the olive oil and garlic in a 22 cm pot and warm on medium-low heat; when the garlic smells fragrant, add the onion and cook for 3 min until soft and translucent. Keep the heat moderate: browned garlic turns bitter.

   Add in this stepExtra-virgin olive oil 1 tbspGarlic cloves 2Onion 100 g

   medium-low heat

2. Add the tomatoes, water, dashi powder, soy sauce, salt and sugar. Bring to the boil on high heat, then lower to medium heat and simmer for 6 min, until the tomato's sharpness mellows and the broth thickens slightly. The soy and dashi give the tomato a rounded Japanese savouriness.

   Add in this stepCanned chopped tomatoes 400 gWater 550 mlInstant bonito dashi powder 1 tspSoy sauce 1 tbspSalt ¼ tspSugar ½ tsp

   high heat→medium heat

3. Meanwhile cut the chicken into 3 cm pieces and the fish into 4 cm pieces and pat dry; devein the prawns and scrub the clams. Separate the cabbage stems from the leaves and cut both 3 cm wide, halve the mushrooms and cut the broccoli into small florets. Add the chicken, cabbage stems and mushrooms to the broth and simmer on medium heat for 6 min, skimming off any foam.

   Add in this stepBoneless chicken thigh 200 gNapa cabbage 120 gButton mushrooms 100 g

   medium heat

4. Arrange the fish, prawns, clams, cabbage leaves and broccoli on top, cover and cook on medium heat for 6 min, until the clams open, the fish is opaque white and the prawns are pink. Throw away any clams that stay closed.

   Add in this stepWhite fish fillet (cod or similar) 160 gShell-on prawns 4Clams, purged of sand 200 gNapa cabbage 120 gBroccoli 80 g

   medium heat

5. Tear half the basil over the pot and bring it to the table. Enjoy the meat, seafood and vegetables first and save the broth for the risotto.

   Add in this stepFresh basil leaves 4

6. Adjust the remaining broth to about 2 cm deep in the pot (add water if needed) and set it on medium heat. Add the rice and cook for 4 min, stirring, until the rice has absorbed the broth and turned creamy. Turn off the heat, stir in the Parmesan, then finish with the rest of the basil and black pepper.

   Add in this stepCooked rice (for the finish) 200 gParmesan, finely grated 30 gFresh basil leaves 4Black pepper to taste

   medium heat