Asian Seafood Risotto

Name: Asian Seafood Risotto
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: asian
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

By Florence Fabricant

Total Time: 45 minutes
Rating: 4(17)
Comments: Read comments

Featured in: PAIRINGS; A Versatile Risotto That Sets Sail From the Ports of Asia

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Ingredients

Yield:4 to 6 servings

2tablespoons extra virgin olive oil
2bulbs fresh lemon grass, chopped
1tablespoon minced ginger
2cloves garlic, minced
¼cup finely chopped shallots
2cups unsweetened coconut milk
2cups fish stock
1cup dry white wine
1tablespoon Vietnamese fish sauce (nuoc mam)
Juice of 2 limes
1½cups Arborio rice
1½pounds medium shrimp, shelled and deveined
3tablespoons minced mint
Salt and ground white pepper

Ingredient Substitution Guide

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Preparation

Step 1
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, ½ cup wine, fish sauce and lime juice in another saucepan. Bring to a gentle simmer.
Step 2
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 ½ cup coconut milk mixture and stir until it is absorbed, then continue adding the mixture, ½ cup at a time, stirring constantly. Rice should be al dente after about 15 minutes.
Step 3
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.

Ratings

4 out of 5

17 user ratings

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Comments

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quaasam5 years ago

Very nice. I added a bit of chopped red pepper (about 3/4 cup ) which I sauteed together with the shallots. Otherwise follwed the instructions. Will do it again.

Betsy7 years ago

I made this with squid (rings and tentacles) instead of shrimp, and a combination of minced mint and cilantro in step three. It was quite delicious (if a bit monochromatic). Paired it with a Sicilian white instead of a Friuli (see original article). Squid cooks as quickly as shrimp so no other adjustments were required. Recipe will definitely be in our regular rotation.

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