Asian Risotto

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This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes pacific rim! Adapted from a recipe from a local grocery store.

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Steps

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Melt 3 tbs of the butter in a medium saucepan over medium heat.

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Stir in mushrooms and saute until softened , about 5 minutes , then remove to a plate.

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Melt remaining 2 tbs butter in the same saucepan.

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Stir in ginger and garlic , saute until fragrant , about 1 minute.

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Stir in rice.

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Cook over medium heat for 3 minutes.

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In another saucepan , combine shrimp , chicken broth , sherry and soy sauce.

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Bring to a boil.

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Remove shrimp to a bowl.

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Add about a third of the hot broth to the rice.

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Cook over medium heat until broth is absorbed , stirring 2 or 3 times.

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Continue adding a third more broth and stirring until rice is still firm but not raw tasting , about 25 minutes.

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Stir in mushrooms , red pepper , pine nuts and shrimp.

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Heat through , for about 4 more minutes.

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Stir in cilantro and serve right away.

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To toast pine nuts:can pan toast or toast in a preheated 325 oven until golden-watch carefully.

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Ingredients

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arborio rice, butter, shiitake mushrooms, garlic, ginger, fresh shrimp, chicken broth, dry sherry, soy sauce, red bell pepper, pine nuts, cilantro leaf