Let's Cook!: Omurisotto

[Anonymous No.8989711]

This recipe was inspired by my love of Japanese and Italian cuisine. I did not get the idea from Shougeki No Soma.

The ingredients are as follows,
- Risotto
>Arborio Rice
>1 Sweet Italian Sausage
>Red onions
>Garlic
>Thyme
>Italian Parsley
>White wine
>Olive Oil
>Butter
>Salt and Pepper
>Water

- Stock:
>Unironically 1 1/2 Knorr Stock Cubes

- Omlette:
- 3 eggs
- Salt & Pepper
- Parmesan
- Dressing (Olive Oil & Balsamic Vinegar.)

[Anonymous No.8989719]

>>8989711
If I'm being honest, Knorr stock cubes are a perfectly legitimate option to cook with.

[Anonymous No.8989728]

First we bring our water to a boil and dissolve the Knorr

[Anonymous No.8989735]

Now finely dice some red onions, and crush and mince Garlic.

[Anonymous No.8989739]

Now we finely chop some Italian Parsley.

[Anonymous No.8989745]

>>8989739
Forgot pic

[Anonymous No.8989747]

>>8989711
Please go on, OP. I have it bookmarked to surprise my GF with. We both watch shokugeki no soma (s1 & s2) so she would probably love to eat something that is inspired by it.

[Anonymous No.8989749]

>>8989735
>>8989745
Be careful not to cut your thumb off.

[Anonymous No.8989758]

Now that I've got this shit patched up, it's time to continue.
Be very careful not to get blood in your food.

[Anonymous No.8989760]

>>8989749
That's quite a big part that's missing..

[Anonymous No.8989763]

Peel the sausage and mince it up like this.

[Anonymous No.8989769]

Alright time to cook.
On med-low heat, melt a knob of butter and add olive oil to the ban.

[Anonymous No.8989774]

>>8989769
Then cook red onions and garlic until they start becoming translucent

[Anonymous No.8989783]

>>8989774
Turn it up to med/med-hi heat.
add your rice, let it gently toast for 1-2 minutes. BE SURE TO KEEP STIRRING.

[Anonymous No.8989788]

>>8989783
Pour in white wine until it almost submerges the rice, then stir it until it evaporates.

[Anonymous No.8989795]

>>8989788
Nice thread

[Anonymous No.8989796]

Get a ladle and add the chicken stock 1-2 spoonfuls at a time, allowing the stock to evaporate into the rice.

Repeat this step several times. Once I add the first ladle of chicken stock I chose to throw in a few sprigs of thyme and to season with salt and pepper.

[Anonymous No.8989803]

>>8989796
During the middle of the cooking process add your sausage. (This will be after 10 minutes you started cooking) Risotto usually takes 20 minutes to complete.

KEEP STIRRING

[Anonymous No.8989809]

>>8989803
The flavor of risotto can be quite intense so this is a little trick I use to help balance the flavor.

Pour some water in (About a ladle full) and let it evaporate as you stir.

Don't worry it won't ruin the flavor.

[Anonymous No.8989808]

Good idea OP. Watching warmly

[Anonymous No.8989818]

>>8989809
Remember to taste your rice throughout the process, you want it to be "Al Dente" or firm to the tooth. It should not be hard, but have a slight bite to it. If the rice is soft and mushy you fucked up.

Once the rice is "Al dente" you want to turn off the heat, and while it's still hot add a knob of butter and stir it into the rice.

This helps make the risotto taste richer.

[Anonymous No.8989824]

>>8989818
Final step is to add some of your chopped Parsley and stir it into the rice.

[Anonymous No.8989827]

Put a lid on the rice and take it off the heat.

[Anonymous No.8989832]

OMELETTE TIME
- Beat 3 eggs into a cup

[Anonymous No.8989835]

>>8989832
melt a knob of butter and/or oil on the pan.

[Anonymous No.8989843]

>>8989835
As the egg starts to cook, season it with Parmesan cheese and salt and pepper.
(In a regular risotto you'd add parmesan cheese with butter after it's finished cooking, but I've decided to add it to our eggs instead)

[Anonymous No.8989849]

>>8989843
When it's no longer gooey turn off the heat.
Then add your risotto to the omelette.

[Anonymous No.8989851]

>>8989849
Now flip both sides of the omelette Exactly like this.

[Anonymous No.8989870]

>>8989851
Then very carefully, put a plate over the top of the pan, and flip the pan over.

Use your hands to push and shape the omelette when it's on the plate.

NOW THIS IS COMPLETELY UNNECESSARY BUT I CHOSE TO ADD THIS. (Quite frankly it's good, but the omurisotto doesn't need it)

>Drizzle a little Olive oil, and Balsamic Vinegar over the Omelette, and sprinkle over Parsley.

[Anonymous No.8989879]

>>8989849
it's getting interesting, tell us more OP please

[Anonymous No.8989880]

>>8989870
That is the end of the recipe.
Here's the cross section of the omurisotto, just so you can get an idea of what it looks like.
Tasted delicious btw, and it's good practice on making omelettes.

[Anonymous No.8989890]

>>8989879
That's all I really have to say. It's finished now.
>>8989808
>>8989795
Ty
>>8989760
Yeah, it's finally stopped bleeding. I think i won't need stitches. Hopefully it doesn't get infected
>>8989747
This isn't the recipe from the series but it works basically the same. Any kind of risotto will work with this.

[Anonymous No.8989920]

>>8989890
Thanks. Will try it tomorrow. Thanks for the recipe. Apply some jodium-based crème on the wound before putting a bandage around it to prevent infection.

[Anonymous No.8989921]

>>8989843
I advise you try beating the eggs after you've poured them in the pan too (no only then), your omelette looks a bit gummy
but maybe that's just me being used to different looking omelettes eh
also any reason why you put salt and seasoning when it was half cooked instead of before putting it in the pan?
>>8989870
>oil and vinegar
>not writing something in japanese using ketchup
it still looks p good, but the vinegar...
I'd eat it but I'd eat it more happily without it
and I'd like to see more, we need more cooking on /ck/, please OP
maybe try some different risotto next time, like using radicchio or savory cabbage, or bacon and peas

[Anonymous No.8989931]

Jeez dude your thumb... hope you don't die or sth

[Anonymous No.8989946]

>>8989921
The vinegar was really just for color in presentation. I thought i'd make it more like omurice. It didn't taste bad though. The vinegar I use is quite sweet so it wasn't overpowering

As for the eggs, I just forgot to season them earlier.
>>8989931
It's okay I have it in a bandaid now, it's stopped bleeding too.

[Anonymous No.8989952]

>>8989921
>maybe try some different risotto next time, like using radicchio or savory cabbage, or bacon and peas
I've made some risottos just not full step cooking. For example. This was basically very similar to the risotto I made today, except I just used the 3 eggs as a Carbonara sauce.

[Anonymous No.8989969]

>>8989711
Disgusting, just like Okinawan "tacos."

[Anonymous No.8989980]

>>8989969
>Risotto inside of an omlette
>disgusting
You're a dumbass.

[Anonymous No.8990201]

>>8989711
Nice thread OP. I usually use leftover risotto for an omurice after I saw omurice on a Korean Drama. I'd never heard of it before. I like it best when I've made the risotto with a bit of tomato sauce and then you can forgo the vinegar because it's already a bit acidic. Good stuff you did.

[Anonymous No.8990207]

>>8989969
>>8989980

Not OP, but what are you things?