Asian Risotto: Sushi Rice, Shrimp, Thai Basil, Shiso, Yuzu

Asian Risotto
Sushi Rice with Rosé & Sautéed Shrimp
Flavored with Thai Basil, Shiso, and Yuzu
Chiffonade of Shiso Garnish

This month our 5 Star Cooking Group is featuring dishes cooked with wine. My contribution to the event is this aromatic Asian Risotto with pretty pink shrimp deglazed with a dry Rosé. A chiffonade of fragrant Thai basil and minty-fennely shiso leaves brings distinctive racy flavors to the dish. Fresh yuzu zest and juice add balance and vibrance.

Yuzu Tree

This is my first fruit of the season. The young green yuzu will turn a mellow golden yellow when ripened. Both the young green and the mature yellow fruits can be used in cooking, so we’ll have yuzu available for months! The rind is very aromatic, the juice is tart. It adds a unique bright note to the risotto.

Sushi Rice

Use premium sushi rice, such as koshihikari, as an Asian replacement for Arborio.

Asian Risotto Recipe

• 2 T. canola oil
• 1 lb. medium-large shrimp (36-40’s), peeled deveined
• 2 T. butter (I use Earth Balance)
• 2 T. minced garlic
• 1 small onion, 1/4″ dice
• 2 c. sushi rice
• 1 c. Rosé, dry pink wine plus a splash of red wine
• 6 c. chicken broth
• 6 Thai basil leaves, chiffonade
• 4 shiso leaves, chiffonade, divided
• Zest from 1 yuzu
• Juice from 4 yuzu

Sauté shrimp in 1 T. oil until just cooked. Transfer to a platter, Season with salt and pepper. Add another tablespoon of oil and a tablespoon of butter to the pot with the shrimp juices. Then add the onion and sauté until soft. Add garlic sautéeing for one more minute. Add the rice and stir to coat. Cook for about 2 minutes.

Add rosé and and a splash of red wine to deglaze the pan, cooking until all the wine has evaporated. I wanted the rice to have a pretty pale pink blush, hence this extra splash of red.

Add hot chicken broth one ladle at a time, stirring and allowing each addition to be absorbed before adding the next.

Meanwhile, zest one yuzu, and squeeze the juice from a total of four fruits.

Cut the Thai basil and shiso leaves into ribbons (chiffonade).

When the rice is al dente stir in 1 T. butter, yuzu zest, yuzu juice, basil and shiso. Reserving some shiso ribbons for garnish. Add a bit more hot broth for creaminess and add the shrimp to the rice. Salt and pepper to taste.

Ladle into bowls and garnish with a chiffonade of shiso. For guests with a more daring palate, pink pickled ginger makes an interesting addition to the dish. Try a bite of ginger with each bite of shrimp.

Serve with pink wine, of course.

Inspiration from Simply Ming One-Pot Meals by Ming Tsai