thai basil shrimp risotto

Name: Thai Basil Shrimp Risotto
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoon(s) canola oil; 1 pound(s) small shrimp (51-60), peeled, rinsed, and dried; kosher salt and freshly ground black pepper, to taste; 3 tablespoon(s) unsalted butter; 2 tablespoon(s) minced garlic; 1 small onion, cut into 1/8-inch dice; 2 cup(s) koshikari or other sushi rice; 1 cup(s) dry white wine; 5-6 cup(s) chicken stock or low-sodium chicken broth, hot; 12 thai basil leaves, cut into very fine strips; 1 lime, juice of

(1 rating)

review

Private Recipe by

Kathy D

@LifeIsGoodkd

This Asian version of an Italian dish is pretty easy to make. If you can't find koshikari or other sushi rice, you can use arborio. Recipe from my Ming Tsai cookbook.

(1 rating)

yield 4 serving(s)

prep time 15 Min

cook time 20 Min

method Stove Top

Ingredients For thai basil shrimp risotto

2 Tbsp

canola oil
1 lb

small shrimp (51-60), peeled, rinsed, and dried
kosher salt and freshly ground black pepper, to taste
3 Tbsp

unsalted butter
2 Tbsp

minced garlic
1 sm

onion, cut into 1/8-inch dice
2 c

koshikari or other sushi rice
1 c

dry white wine
5-6 c

chicken stock or low-sodium chicken broth, hot
12

thai basil leaves, cut into very fine strips
1

lime, juice of

How To Make thai basil shrimp risotto

1
Heat a large saucepan over med-high heat. Add 1 tablespoon of the oil and swirl to coat the bottom. When the oil is hot, add the shrimp and saute, stirring, until the shrimp are pink, about 1 minute. Season with salt and pepper. Transfer the shrimp to a plate and set aside.

2
Add the remaining tablespoon oil and 1 tablespoon of the butter. When the mixture is hot, add the garlic and onions and saute until soft, 1-2 minutes. Add the rice and saute, stirring, until the rice has become opaque, about 2 minutes. Add the wine, deglaze the pan, and simmer until the liquid has been absorbed by the rice, 2-3 minutes.
3
Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil, remaining 2 tablespoons butter, and lime juice, and stir. Taste and adjust the seasoning.
4
Transfer the risotto to four individual serving bowls and serve.
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