Chili Shrimp with Sriracha Risotto and Thai Basil risotto

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Chili Shrimp with Sriracha Risotto and Thai Basil risotto

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This dish is a great balance of spice and sweet. While it may be more of a culinary challenge it will be worth it for sure.

Chili Shrimp

INGREDIENTS

1⁄2lb shrimp, peeled and deveined

2 -3garlic cloves, minced

2teaspoons ginger, grated

1teaspoon dried red chili pepper (or chili flakes)

3scallions, minced

3 tablespoons sesame oil

2tablespoons sherry wine

2tablespoons ketchup

2tablespoons chili sauce

1teaspoon cornstarch, mixed with

2tablespoons water

DIRECTIONS

In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.

Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done.

 

Sriracha Risotto

INGREDIENTS:

4 cups vegetable stock

2 tablespoons unsalted butter

1 cup arborio rice

1/4 cup shredded unsweetened coconut

2 teaspoons fresh ground ginger root

1/2 cup light coconut milk

2 tablespoons srirachi

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

1/4 cup chopped fresh cilantro

1/4 cup roughly chopped cashews or macadamia nuts

 

Method

In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered.

In large high-sided skillet, heat butter over medium-high heat. Add rice, shredded coconut and ginger. Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly.

Add 1/2 cup hot stock; stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly

absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, srirachi, salt and pepper.

 

Thai Basil
Ingredients:

3 garlic cloves, crushed
4 tbsp extra virgin olive oil
4 handfuls fresh Thai basil leaves, washed and torn into shreds
1 ¼ cups Arborio rice
2 cups dry white wine
8 cups vegetable stock, kept simmering
½ cup freshly grated parmigiano reggiano
Sea salt and freshly milled black pepper

 

Directions:

In a large pan, fry the garlic and ½ basil very, very gently in the olive oil until the garlic is softened but not browned. Add the rice and toast the grains until they are Deglaze In a large pan, fry the garlic and ½ basil very, very gently in the olive oil until the garlic is softened but not browned. Add the rice and toast the grains until they are crackling hot.

Deglaze with white wine and reduce.  Add stock 3 ladles are a time, lower the heat and continue to add stock and stir the rice, waiting each time for the rice to absorb the liquid before adding more.

When rice is creamy and tender, add remaining basil, cheese, and cook for another 2 minutes.  Adjust seasoning and serve.

, waiting each time for the rice to absorb the liquid before adding more.

  • When rice is creamy and tender, add remaining basil, cheese, pear and cook for another 2 minutes.  Adjust seasoning and serve.

 

 

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