Pan-Asian Risotto with Miso Shrimp

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Description

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.

Ingredients

  • 3 tablespoons white miso paste
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 dash sriracha hot sauce (Optional)
  • 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

Instructions

  1. Mix miso
  2. lemon juice
  3. soy sauce
  4. water
  5. and hot sauce in a resealable zip-top bag. Add shrimp
  6. toss to coat
  7. and seal. Refrigerate until ready to use.
  8. Bring 7 cups of water to a boil in a large pot. Add hanakatsuo
  9. reduce heat to medium-high
  10. and steep for 10 to 15 minutes. Strain broth and return to pot. Add galangal
  11. lemongrass
  12. and kombu; steep for 15 minutes. Strain again and return to the pot. Add soy sauce
  13. fish sauce
  14. and salt. Reduce heat and keep broth at a bare simmer.
  15. Melt butter in large nonstick pot over low heat. Add shallot and garlic; cook and stir until soft
  16. 6 to 8 minutes. Increase heat to medium-low. Add rice and stir
  17. using a wooden spoon
  18. until coated in butter. Cook until rice grains are transparent with a tiny white core
  19. 4 to 5 minutes. Add sake and mirin; cook
  20. stirring well
  21. 3 to 4 minutes more.
  22. Pour 3 cups of the hot broth into the rice; stir well. Let soak
  23. stirring occasionally
  24. 10 to 15 minutes. Stir in 1 more cup of broth; let simmer until mostly absorbed
  25. 5 to 10 minutes. Add 1 more cup.
  26. Meanwhile
  27. 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
  28. tossing constantly
  29. until pink and just firm
  30. 4 to 6 minutes. Stir in 1 tablespoon lemon juice and transfer to a serving bowl.
  31. Heat soy sauce and remaining oils in the same saucepan. Add mushrooms; cook
  32. stirring constantly
  33. until lightly browned
  34. 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.
  35. Divide risotto between large
  36. shallow bowls. Garnish with green onions and arrange miso shrimp around the edge of each bowl. Serve immediately.

Prep Time: 30 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 45 mins

Servings: 6

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