Italian Sushi As Made By Bad Bunny • Tasty

By Tasty · 45 min

Ingredients

Instructions

1. In a large, high-walled skillet, melt the butter over medium-low heat. Add the shallot and cook until soft and translucent but not browned, 3–5 minutes. Add the garlic and salt and cook 1–2 minutes, until fragrant. Stir in the rice and toast for 2–3 minutes.
2. Raise the heat to medium and add the wine. Cook until absorbed, 5–8 minutes, lowering the heat if it simmers hard. Add a ladle of hot stock and stir often until absorbed. Keep adding stock one ladle at a time until the rice is tender, 30–40 minutes in total. Turn off the heat and stir in the Parmesan until melted.
3. Spread the risotto in an even layer on a parchment-lined baking sheet. Let cool for 10 minutes, then chill in the fridge for about 30 minutes until completely cold.
4. Lay a plastic-wrapped sushi mat flat side up. Place 4 overlapping prosciutto slices into a square. Spread about 1/2 cup of the cooled risotto over the bottom half, leaving the top 2 inches of prosciutto bare. Grease your hands lightly and spread the rice into an even layer.
5. Place 3 basil leaves in a single layer at the bottom edge. Add 2 asparagus stalks, 3 red pepper strips and 3 mozzarella strips. Roll tightly upward from the bottom and seal with the overhanging prosciutto. Set aside and repeat with the remaining ingredients.
6. Trim the ends of each roll with a very sharp knife, then cut each into 8 pieces, wiping the knife with a damp cloth as needed.
7. Serve with balsamic vinegar, pesto, shaved Parmesan and giardiniera.

Summarized from Tasty's video. Watch it for the details.

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GarlicCheeseRiceBell pepperParmesan cheeseShallotMozzarella cheeseAsparagus