Italian “Antipasto” sushi - a unique appetizer for your next party

Italian “Antipasto” sushi - a unique appetizer for your next partyShow more

Ingredients:

Chilled risotto *recipe following

Prosciutto

Salami, slices

Mozzarella, sliced

Blanched asparagus

Artichoke pesto *recipe following

Balsamic glaze

Micro greens

Directions:

Spread rice on a sushi mat (9.5”x9.5”) bout halfway in an even thin layer
In a single layer: place slices of prosciutto, salami, mozzarella and asparagus in the middle
Roll, gently pressing in and tucking in the sides.
Cut in half, then each half in half again, yielding 8 pieces.
Spread artichoke pesto on the bottom of the plate. Arrange sushi, drizzle with balsamic glaze and top with micro basil. Optional toppings: olives – different colors, red peppers

Risotto “sushi” rice:

4 cups unsalted chicken stock, warmed (you can also substitute vegetable broth or stock)

1 tablespoon unsalted butter

1 tablespoon olive oil

1 cup Arborio rice

1/3 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese

1/3 cup white cheddar cheese

1/3 cup mozzarella cheese

Melt the butter and heat the oil in a large wide-bottomed pot. Add the rice; stir to coat.
Add 1 ladle of broth (½ cup to ¾ cup), stir, and let simmer until broth is nearly absorbed, a few minutes
Keep adding broth, one ladle at a time, until rice is creamy.
Stir in all cheese.
Cool on a sheet pan, keep refrigerated until ready to use.
Artichoke Olive pesto:

Add 1/2 cup marinated artichokes in oil (with the oil marinade) to 1 cup pesto. Blend in the food processor.

Basic Pesto:

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

1/2 cup extra virgin olive oil

1/3 cup pine nuts (can sub chopped walnuts)

3 garlic cloves, minced (about 3 teaspoons)

1/4 teaspoon salt, more to taste

1/8 teaspoon freshly ground black pepper, more to taste