Pan-Asian Risotto with Miso Shrimp
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Ingredients for - Pan-Asian Risotto with Miso Shrimp

1. White miso paste - 3 tablespoons
2. Lemon juice - 1 tablespoon
3. Soy sauce - 1 tablespoon
4. Water - 1 tablespoon
5. Sriracha hot sauce (Optional) - 1 dash
6. Large shrimp, peeled and deveined - 1 pound
7. Water - 7 cups
8. Hanakatsuo (dried shaved bonito) - 3 cups
9. Galangal, thinly sliced, or to taste - 1 (2 inch) piece
10. Lemongrass - crushed, halved, and chopped into 1-inch lengths - 1
11. Kombu (dried seaweed), edges cut - 2 (1 inch) squares
12. Soy sauce - 1 tablespoon
13. Fish sauce, or more to taste - 1 teaspoon
14. Salt, or more to taste - 1 teaspoon
15. Unsalted butter - ½ stick
16. Shallot, finely chopped - 1 medium
17. Garlic, finely chopped - 2 cloves
18. Arborio rice - 2 cups
19. Sake - ½ cup
20. Mirin (Japanese sweet wine) - ½ cup
21. Grapeseed oil, divided - 2 tablespoons
22. Sesame oil, divided - ½ teaspoon
23. Lemon juice - 1 tablespoon
24. Soy sauce - 1 teaspoon
25. Fresh shiitake mushrooms, stems removed and caps thinly sliced - 6
26. Baby bok choy, stalks removed, leaves shredded - 1 medium head
27. Finely chopped green onions - ½

How to cook deliciously - Pan-Asian Risotto with Miso Shrimp

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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