What is
ORZO RISOTTO, SHRIMP, BISQUE SAUCE, KATSUBUSHI?

A creamy and rich dish made with orzo pasta cooked in a style similar to risotto, featuring shrimp and a flavorful bisque sauce for a luxurious finish, complemented by katsuobushi (dried bonito flakes) that add umami and depth.

Origins & History

This dish combines traditional Italian risotto techniques with Japanese flavors through the use of katsuobushi. Risotto has its roots in Northern Italy, particularly in the Lombardy region, where Arborio rice is commonly used. The incorporation of seafood is also a nod to coastal Italian cuisine. Katsuobushi, made from dried and fermented fish, is a key ingredient in Japanese cooking, often used in broths and sauces, and it adds a unique savory element that enhances the dish.

Taste & Texture

The dish is rich and creamy with a balance of savory, slightly sweet flavors from the shrimp and depth from the bisque sauce. The katsuobushi introduces a smokey umami note that rounds out the dish beautifully.

Ingredients

Orzo

A type of pasta shaped like rice, often used in salads and soups.

Shrimp

Seafood from small marine crustaceans, known for their sweet and tender flesh.

Bisque Sauce

A creamy, rich soup typically made from crustaceans, flavored with aromatics and often thickened with rice.

Katsuobushi

Dried, fermented fish (bonito) that is shaved into fine flakes and used to add umami flavors in Japanese dishes.

This item may contain the following allergens:

Gluten

Shellfish

Fish