ASIAN SEAFOOD RISOTTO

Asian Seafood Risotto image

Provided by Florence Fabricant

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
2 bulbs fresh lemon grass, chopped
1 tablespoon minced ginger
2 cloves garlic, minced
1/4 cup finely chopped shallots
2 cups unsweetened coconut milk
2 cups fish stock
1 cup dry white wine
1 tablespoon Vietnamese fish sauce (nuoc mam)
Juice of 2 limes
1 1/2 cups Arborio rice
1 1/2 pounds medium shrimp, shelled and deveined
3 tablespoons minced mint
Salt and ground white pepper

Steps:

Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and sauté over low heat until soft. Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan. Bring to a gentle simmer.
Add rice to saucepan with lemon grass and cook, stirring, a minute or two. Add remaining wine and cook, stirring, until it is absorbed. Add 1/2 cup coconut milk mixture and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring constantly. Rice should be al dente after about 15 minutes.
Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Fold in mint. Season with salt and pepper and divide among soup plates. Serve.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 23 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1013 milligrams, Sugar 1 gram, TransFat 0 grams