I'm simply astounded by Morisaki Yuki's endless creativity in formulating most if not all of Shokugeki no Souma's recipes. You know that ice breaker? Not commonly used albeit but, 'Who would you invite to a dinner party, dead or alive?'. This woman shatters my list and I would love to serve her a slice of cake and listen to her in utter rapture about her knowledge of food and her creativity (afterwards, I would beg her to pass on her skills, of course). Discovering someone like her, gives me additional incentive to really inhale Japanese so that I can understand the nuance of the language without it being bastardised with Google Translate.
She creates two gems in this mini arc, an entirely vegan ramen if you could believe it, not only is it that, but it's so incredible simple and mouthwatering delicious, seriously.. I am salivating at the mere memory of it. An apple risotto. This is ah! Indescribable. The flavour itself isn't sweet, I believe it is meant to be consumed as a savoury dish which sent my tastebuds for a tailspin. Refreshing and rejuvenating.. curious. And as addressed in the anime, it is not filling so have it as a very indulgent side to your lunch! It is most certainly unique, however, And why not? The total cost for the recipe isn't much and if you're having that dinner party, why not make it to inflict gobsmacked wonder onto your friends?
Dice onion finely, apples into 1cm cubes, mince parsley and shave parmesan
Saute onions with 1 tblsp butter until translucent.
Add rice and toast for 1 minute
Add ¼ cup wine and cook for 2 minutes until alcohol evaporates
Add apple juice 1/3 cup at a time, stirring until the liquid is absorbed by the rice before the next addition of liquid. Continue until all the apple juice is added, approximately 15 minutes.
Stir in parmesan, diced apples and 1 tsp lemon juice, season with salt. Serve with bacon, parsley and cracked pepper.
Now, purely for aesthetics, and to confuse even more flavour confusion, make candied apples!
Reduce a liquid made of apple juice, cinnamon and sugar. Cook sliced apples until it becomes syrupy
Yukihira Souma's Apple Risotto Recipe
½ cup arborio rice
2 cups apple juice (fresh is always most preferred of course)
1 tblsp butter
¼ cup white wine
1 tsp lemon juice
salt, black pepper, parmesan, bacon, parsley
- Finely dice onion, dice apple into 1cm cubes, shave parmesan and mince parsley.
- Melt 1 tblsp of butter in a pan and saute onion until translucent
- Add rice and toast for 1 minute
- Add 1/4 cup of wine and cook until alcohol evaporates
- Add apple juice 1/3 cup at a time, stirring occasionally until the liquid is absorbed by the rice before adding the next addition. Continue until all the apple juice is added, approximately 15 minutes
- Stir in parmesan, diced apples and 1 tsp of lemon juice. Season with salt and serve with bacon, cracked black pepper and parsley.
- To make candied apples, reduce sliced apples in a liquid of apple juice, sugar and cinnamon
- Enjoy this rejuvenating and refreshing take on a risotto!