The Daily Dish: Creamy Risotto with Baby Shrimp and Bok Choy

By Ming Tsai of Simply Ming

Serves 4

Ingredients

1 tablespoon minced garlic
2 minced shallots
2 tablespoons minced lemongrass
2 cups koshi hikari or similar sushi rice (or Arborio rice)
1 cup white wine
2-3 cups chicken stock, hot
1 pound baby Contessa shrimp
3 heads baby bok choy, shredded
4 tablespoons room temperature cream cheese
Minced chives, for garnish
Olive oil to cook
Kosher salt and freshly ground black pepper to taste

Directions

Coat a skillet over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. Deglaze with white wine and reduce by 75%. Slowly add stock a ladle at a time, stirring rice until each ladle of liquid is absorbed. When just beyond al dente, add the shrimp and bok choy to heat through. Add cream cheese to melt, check again for flavor and garnish with chives. Serve.
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Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.

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2 Responses

  1. Thanks for caring about those of us wth allergies. The recipiesa are great, too.

  2. I was just looking for inspiration to designing my decors. These recipes have given me a good think on how to decorate people’s kitchens. THANKS!!

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