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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes Pacific Rim! Adapted from a recipe from a local grocery store. Ingredients:
1 cup arborio rice |
5 tablespoons butter, divided |
1 (3 1/4 ounce) package shiitake mushrooms, stems removed,cut into 1/4 inch strips |
1 tablespoon fresh minced garlic |
1 tablespoon fresh minced ginger |
3/4 lb fresh shrimp, peeled,deveined,cleaned |
3 1/4 cups chicken broth |
1/4 cup dry sherry |
2 tablespoons soy sauce |
1/2 cup red bell pepper, diced |
1/3 cup pine nuts, toasted |
1/2 cup cilantro leaf, chopped |
Directions:
1. Melt 3 TBS of the butter in a medium saucepan over medium heat.
2. Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
3. Melt remaining 2 TBS butter in the same saucepan.
4. Stir in ginger and garlic, saute until fragrant, about 1 minute.
5. Stir in rice; cook over medium heat for 3 minutes.
6. In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
7. Bring to a boil; remove shrimp to a bowl.
8. Add about a third of the hot broth to the rice.
9. Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
10. Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
11. Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
12. Stir in cilantro and serve right away.
13. To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.
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