How to Make Pan-Asian Risotto with Miso Shrimp - A Step-by-Step Guide

When it comes to comfort food, risotto is a classic go-to dish. Its creamy texture and rich flavors make it a satisfying meal for any occasion. But have you ever tried a pan-Asian twist on this Italian favorite? Introducing Pan-Asian Risotto with Miso Shrimp - a fusion of flavors that will take your taste buds on a culinary journey.

This unique recipe combines traditional risotto cooking techniques with the bold flavors of Asian cuisine. The result is a dish that is both familiar and ...

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Ingredients

  • 3 tablespoons white miso paste
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 dash sriracha hot sauce (Optional)
  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    587 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 135mg
    • Sodium: 1387mg
    • Total Carbohydrate: 78g
    • Dietary Fiber: 3g
    • Total Sugars: 10g
    • Protein: 27g
    • Vitamin C: 67mg
    • Calcium: 198mg
    • Iron: 5mg
    • Potassium: 569mg