Name: Pan-Asian Risotto with Miso Shrimp recipe
Ingredients: 3 tablespoons white miso paste;1 tablespoon lemon juice;1 tablespoon soy sauce;1 tablespoon water;1 dash sriracha hot sauce;1 pound large shrimp, peeled and deveined;7 cups water;3 cups hanakatsuo (dried shaved bonito);1 (2 inch) piece galangal, thinly sliced, or to taste;1 lemongrass - crushed, halved, and chopped into 1-inch lengths;2 (1 inch) squares kombu (dried seaweed), edges cut;1 tablespoon soy sauce;1 teaspoon fish sauce, or more to taste;1 teaspoon salt, or more to taste;½ stick unsalted butter;1 medium shallot, finely chopped;2 cloves garlic, finely chopped;2 cups Arborio rice;½ cup sake;½ cup mirin (Japanese sweet wine);2 tablespoons grapeseed oil, divided;½ teaspoon sesame oil, divided;1 tablespoon lemon juice;1 teaspoon soy sauce;6 fresh shiitake mushrooms, stems removed and caps thinly sliced;1 medium head baby bok choy, stalks removed, leaves shredded;½ finely chopped green onions

All Recipes Main Dish Recipes Rice Risotto Recipes

Ingredients

3 tablespoons white miso paste 1 tablespoon lemon juice 1 tablespoon soy sauce 1 tablespoon water 1 dash sriracha hot sauce 1 pound large shrimp, peeled and deveined 7 cups water 3 cups hanakatsuo (dried shaved bonito) 1 (2 inch) piece galangal, thinly sliced, or to taste 1 lemongrass - crushed, halved, and chopped into 1-inch lengths 2 (1 inch) squares kombu (dried seaweed), edges cut 1 tablespoon soy sauce 1 teaspoon fish sauce, or more to taste 1 teaspoon salt, or more to taste ½ stick unsalted butter 1 medium shallot, finely chopped 2 cloves garlic, finely chopped 2 cups Arborio rice ½ cup sake ½ cup mirin (Japanese sweet wine) 2 tablespoons grapeseed oil, divided ½ teaspoon sesame oil, divided 1 tablespoon lemon juice 1 teaspoon soy sauce 6 fresh shiitake mushrooms, stems removed and caps thinly sliced 1 medium head baby bok choy, stalks removed, leaves shredded ½ finely chopped green onions

Nutrition Info

587 calories carbohydrate: 78 g cholesterol: 135.4 mg fat: 14.1 g fiber: 3.1 g protein: 26.5 g saturatedFat: 5.7 g servingSize: - sodium: 1386.6 mg sugar: 10.1 g transFat: : - unsaturatedFat: : -

Directions

Mix miso, lemon juice, soy sauce, water, and hot sauce in a resealable zip-top bag. Add shrimp, toss to coat, and seal. Refrigerate until ready to use.
Bring 7 cups of water to a boil in a large pot. Add hanakatsuo, reduce heat to medium-high, and steep for 10 to 15 minutes. Strain broth and return to pot. Add galangal, lemongrass, and kombu, steep for 15 minutes. Strain again and return to the pot. Add soy sauce, fish sauce, and salt. Reduce heat and keep broth at a bare simmer.
Melt butter in large nonstick pot over low heat. Add shallot and garlic, cook and stir until soft, 6 to 8 minutes. Increase heat to medium-low. Add rice and stir, using a wooden spoon, until coated in butter. Cook until rice grains are transparent with a tiny white core, 4 to 5 minutes. Add sake and mirin, cook, stirring well, 3 to 4 minutes more.
Pour 3 cups of the hot broth into the rice, stir well. Let soak, stirring occasionally, 10 to 15 minutes. Stir in 1 more cup of broth, let simmer until mostly absorbed, 5 to 10 minutes. Add 1 more cup.
Meanwhile, drain marinade from shrimp. Heat 1 tablespoon grapeseed oil and 1/4 teaspoon sesame oil in a large saucepan over medium heat. Add shrimp, saute, tossing constantly, until pink and just firm, 4 to 6 minutes. Stir in 1 tablespoon lemon juice and transfer to a serving bowl.
Heat soy sauce and remaining oils in the same saucepan. Add mushrooms, cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add bok choy and toss until wilted. Add mixture to the risotto along with 1/4 cup hot broth, stir well.
Divide risotto between large, shallow bowls. Garnish with green onions and arrange miso shrimp around the edge of each bowl. Serve immediately.

Recipe Yield

6 servings

Recipe Note

Asian ingredients combine with a classical risotto method to create a unique and unusual but extremely delicious entree. I just won a cooking contest with this original recipe so I can assure you it's worth the work.

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