Asian Risotto Recipe

Ingredients for Asian Risotto

• Arborio Rice
• 5 tablespoons butter
• Shiitake Mushrooms
• 2 cloves minced garlic
• 1 tablespoon grated fresh ginger
• Fresh Shrimp
• 4 cups chicken broth
• Dry Sherry
• 2 tablespoons soy sauce
• Red Bell Pepper
• ½ cup pine nuts
• Cilantro Leaf

How to Make Asian Risotto

1. Melt 3 tablespoons of butter in a medium saucepan over medium heat.
2. Add 8 ounces of sliced mushrooms and sauté until softened, about 5 minutes. Remove mushrooms and set aside.
3. Melt the remaining 2 tablespoons of butter in the same saucepan.
4. Add 2 minced cloves of garlic and 1 tablespoon of grated fresh ginger. Sauté until fragrant, about 1 minute.
5. Add 1 ½ cups of Arborio rice and toast for 3 minutes, stirring constantly.
6. In a separate saucepan, combine 1 pound of peeled and deveined shrimp, 4 cups of chicken broth, ½ cup dry sherry, and 2 tablespoons of soy sauce.
7. Bring the shrimp mixture to a boil, then reduce heat and simmer until shrimp is cooked through (about 3-5 minutes). Remove shrimp from broth and set aside; reserve the broth.
8. Add about ⅓ of the hot reserved broth to the rice, stirring until absorbed.
9. Continue adding broth, ⅓ at a time, stirring until each addition is absorbed and the rice is creamy but still has a slight bite (al dente), about 20-25 minutes.
10. Stir in the cooked mushrooms, ¼ cup of chopped red bell pepper, ½ cup toasted pine nuts (see note below), and the cooked shrimp.
11. Cook for another 3-4 minutes to heat through.
12. Stir in ¼ cup of chopped fresh cilantro and serve immediately.
13. Note: To toast pine nuts, spread them on a baking sheet and toast in a preheated 325°F (160°C) oven for 5-7 minutes, or until golden brown. Watch carefully to prevent burning.