In Translation: Sesame Chicken Risotto

As part of our Italian-Chinese fusion meal served as a proper Italian meal infused with Chinese ingredients, I made risotto flavored gently of the East.


  • 4 cups gelatinous chicken stock
  • 1 cup arborio rice
  • 2 cups Chinese rice wine
  • 2 cups chopped scallion whites
  • 1/2 cup toasted sesame oil
  • white and black sesame seeds


  • Heat sesame oil in a large pot
  • In a separate pot, warm the chicken stock
  • Add the rice to the oil, stirring for 1-2 minutes, then add the scallions, stir together well and toast for 5 minutes
  • Add the wine and a pinch of salt, and cook on medium heat until the liquid is mostly absorbed
  • Cook the rice on simmer, uncovered, adding 1 cup of warm broth at a time, and adding more when the liquid is mostly absorbed
  • Taste the rice for consistency; it should be just soft as you’re letting the last cup of stock cook in
  • The Risotto is done when there is still a little liquid around the rice
  • Serve with black and white sesame seeds on top
  • Although the sesame flavor is beautiful and subtle, I fully admit to topping the leftover risotto with the Peking Duck sauce.

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