There is something about Shiitake Ginger Chef Butter that makes you want more. It’s earthy, umami deliciousness brings out the creativity in me. Here you have an Asian style risotto that is a real crowd pleaser. Be sure to add the green onion on top. It adds freshness and a brightness.
Serves 6
1 roll Shiitake Ginger Chef Butter
1 Tbs canola oil
1 cup Carnaroli or Arborio rice
1 cup dry white wine
2 cups chicken stock
2 cups water
1 cup chopped scallions, ( white part only. (Save the green for garnish.)
Salt and white pepper to taste
1 pound peeled prawns (I used large, 21 to 30 count)
2 tbs canola oil
Kosher salt
Fresh ground black pepper
Heat the oil and Chef butter in a medium pot over medium heat. Add the scallions and rice and stir for about 5 minutes so the rice gets toasted but not browned. Lower the heat to medium low, add half the wine and stir until the wine is absorbed. Add the remaining wine and repeat.
Heat the stock in a small sauce pan to simmering. Once the wine is completely absorbed in to rice, add the stock, one ladle (about 1/4 cup) at a time, stirring constantly to release the starch in the rice. This will create a creamy texture. Each time you add the liquid, stir until all of it is absorbed. Keep up this process until the rice is soft but has a slight crunch in the center, al dente. Typically this takes 40 to 50 minutes of constant stirring. (You might need more or less liquid depending on the age of the rice.) Season with salt and pepper and set aside while you grill the prawns.
Heat up the grill tom medium high heat. Toss the prawns with salt and pepper and the oil and grill until the prawns turn pink, about 3 to 5 minutes.
Reheat the risotto, adding a splash of stock or water if it has thickened. It should be loose, almost like oatmeal. Place a spoonful of risotto on each plate and top with the grilled prawns. Garnish with chopped scallion greens and serve.
Enjoy with a Pinot Noir or rich Chardonnay from the Santa Cruz Mountains. Windy Oaks comes to mind.
