INGREDIENTS
4 cups
Fish stock, homemade unsalted
1/2 lb
Tiger prawns or shrimp, frozen
1
shallot, medium
3
medium cloves Garlic
1
stalk Green onions
2 tsp
Japanese soy sauce
2 1/2 tbsp
Yellow or white miso paste
2 cups
Arborio rice
1/8 tsp
Baking soda
1/2 tsp
Kosher salt
3 tbsp
Olive oil
4 tbsp
Butter, unsalted
1 oz
Parmesan
3/4 cup
Cooking sake