Pan-Asian Risotto with Miso Shrimp

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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 587 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon water
• 7 cups water
• 1 tablespoon soy sauce
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon soy sauce
• 2 cloves garlic, finely chopped
• 2 cups Arborio rice
• 1 teaspoon salt, or more to taste
• ½ cup mirin (Japanese sweet wine)
• 3 tablespoons white miso paste
• ½ stick unsalted butter
• 1 teaspoon fish sauce, or more to taste
• ½ cup sake
• 1 dash sriracha hot sauce (Optional)
• 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 medium shallot, finely chopped
• 2 tablespoons grapeseed oil, divided
• ½ teaspoon sesame oil, divided
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Divide risotto between large, shallow bowls. Garnish with green onions and arrange miso shrimp around the edge of each bowl. Serve immediately.