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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Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Broth:
Risotto:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Substitute small prawns for the large shrimp if desired.

Instead of Arborio you can use other varieties of short-grain non-sticky rice appropriate for risotto.

Use any hot sauce and oil types you prefer. Feel free to substitute ginger for the galangal.

The mushrooms and bok choy can be replaced with other similar Asian vegetables; snow peas work extremely well.

Nutrition Facts

587 calories; protein 26.5g; carbohydrates 78g; fat 14.1g; cholesterol 135.4mg; sodium 1386.6mg. Full Nutrition
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