Vegetarian "Antipasto" Sushi
Channel: HEALTHY INTENT
Date: 2019-08-28

This is a vegetarian version of the regular Antipasto style sushi I have on the channel. 
Italian “Antipasto” sushi - a unique appetizer for your next party


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: Use whatever veggies you like 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

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