Japanese Seafood Risotto

In a saucepan, heat the dashi broth until simmering. Keep warm.

In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the shallot and cook until softened, about 3 minutes.

Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until lightly translucent.

If using, pour in the sake and cook for 1 minute, stirring constantly, until absorbed.

Begin adding the warm dashi broth, one ladleful at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is creamy and al dente.

While the rice is cooking, in a separate pan, melt the remaining 1 tablespoon of butter over medium-high heat. Add the shiitake mushrooms and cook until softened and slightly browned, about 5 minutes. Add the shrimp, scallops, and squid. Cook until the seafood is cooked through, about 3-5 minutes, depending on the size. Be careful not to overcook the seafood.

Stir the cooked seafood and mushrooms into the risotto. Add the soy sauce, mirin, and sesame oil. Stir to combine.

Season with salt and white pepper to taste.

Serve immediately, garnished with nori strips and green onions.