PAN-ASIAN RISOTTO WITH MISO SHRIMP

Pan-Asian Risotto with Miso Shrimp image

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.

Provided by Cervaise

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h45m

Yield 6

Number Of Ingredients 27

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1386.6 mg, Sugar 10.1 g