Shrimp Risotto with Thai Flavours

By Tiller

Food and Drink Winter 2011

Ingredients

• 3 tbsp dark sesame oil
• 1 large onion, chopped
• 2 cups Arborio rice
• 2 cans coconut milk
• 2 cups water
• 1/4 cup fish sauce
• finely grated peel and juice of 1 lime
• 1 tsp salt
• 1 tsp dried chili flakes
• 14 oz fresh or frozen shelled shrimp
• 1 cup frozen green peas
• 1 1/2 cups chopped fresh coriander or shredded basil, preferably Thai basil
• 1 1/2 cups water

Preparation

Step 1

1. Heat sesame oil in a large pan over med heat. Add the onion and sauté until it begins to softens. Add rice and stir constantly for about 2 minutes. Stir in the coconut milk and 1 cup 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 1/2 cup 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 1/2 cup 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 refrigerate up to a day. When ready to finish refrigerate rice, defrost frozen shrimp following pkg directions and rinse frozen peas. Chop coriander, Heat 1 cup water in a large saucepan over med heat. When boiling, add all the cold rice mixture, until warm and creamy. You may need to stir in another 1/4 to 1/2 cup water, then go to point 4.

3. If not making ahead, during the time the rice is cooking, defrost the shrimp the shrimp following pkg 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 chopped coriander. Taste and add a drizzle of lime juice and fish sauce if needed. scatter with fresh coriander.