Shrimp - Risotto w/Thai Flavours

By KeyIngredient

Rich incredibly creamy coconut milk permeates every spoonful of this elegant party dish. Make ahead to the point of adding the shrimp, if you like, then refrigerate. Come party time, place on a burner and stir away just until the shrimp are perfect.

Ingredients

• 3 tbsp (45 mL) dark sesame oil
• 1 large onion, chopped
• 2 cups (500 mL) arborio rice
• 2 cans (400 mL each) coconut milk, regular or light
• 2 cups (500 mL) water
• 1/4 cup (50 mL) fish sauce
• Finely grated peel and juice of 1 lime
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) dried chili flakes
• 14 oz (400 g) fresh or frozen shelled shrimp
• 1 cup (250 mL) frozen green peas (optional)
• 1 1/2 cups (375 mL) chopped fresh coriander
• or shredded fresh basil, preferably Thai basil
• 1 1/2 cups (375 mL) water

Details

Preparation time 120mins

Preparation

Step 1

1 Heat sesame oil in a large wide saucepan over medium heat. Add the onion and sauté until it begins to soften, about 4 minutes. If it starts to brown, reduce heat. Add rice and stir constantly for about 2 minutes. Stir in the coconut milk and 1 cup (250 mL) water. Then add the fish sauce, lime peel and juice, salt and chili flakes. As soon as it comes to the boil, reduce heat to low. Cover and simmer for 15 minutes. Adjust heat so bubbles just break on the surface. Stir often and if it starts to stick reduce heat. Uncover and stir in about ½ cup (125 mL) of remaining water. Stir slowly and frequently until most of the liquid is absorbed. Continue this process of adding water and stirring until the rice is almost tender to the bite, very creamy and still a little soupy. You may not need the last ½ cup (125 mL) of water.

2 If making ahead, as soon as the rice is almost done as you like, place it in a dish. Cover and refrigerate up to a day. When ready to finish refrigerated rice, defrost frozen shrimp following package directions and rinse frozen peas. Chop coriander. Heat 1 cup (500 mL) water in a large wide saucepan over medium heat. When boiling, add all the cold rice mixture. Stir frequently, breaking up the rice mixture, until warm and creamy. You may need to stir in another ¼ to ½ cup (50 to 125 mL) water, then go to point 4.

3 If not making ahead, during the time the rice is cooking, defrost the shrimp following package directions, rinse frozen peas with water and chop coriander.

4 As soon as the rice is al dente, add the peas and shrimp. Stir gently until they’re hot and the shrimp turn pink, about 4 minutes. Stir in about 1 cup (250 mL) chopped coriander. Taste and add a drizzle of lime juice and fi sh sauce if needed. Scatter with fresh coriander.




Serves 6