Recipe courtesy of Kelsey Nixon
Episode: Amazing Mashups
Print
Total:
1 hr 40 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 40 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 8 cups chicken stock
  • 2 tablespoons vegetable oil 
  • 2 tablespoons finely minced ginger (about one 1-inch piece) 
  • 5 scallions, sliced, white and green parts separated
  • 2 cups Arborio rice
  • Kosher salt 
  • 1/3 cup sake 
  • 8 ounces small-medium shrimp, halved lengthwise (I like to use rock shrimp or Laughing Bird shrimp if available) 
  • 3/4 cup frozen shelled edamame, thawed 
  • 2 tablespoons white miso
  • 1/4 cup mirin 
  • Zest and juice of 1 lemon
  • 8 to 12 ounces jumbo lump crabmeat, picked through for shells 
  • Toasted sesame oil, for garnish
  • Soy sauce, for garnish 
  • Toasted shredded nori, for garnish 

Directions

Watch how to make this recipe.

Heat the chicken stock in a medium saucepot and keep warm.

Coat a straight-sided pan with the vegetable oil and set over medium heat. Add the ginger and scallion whites and cook until aromatic, 3 to 4 minutes. Add the rice, sprinkle with salt and cook for a minute or two to toast the rice. Deglaze with the sake and cook for about a minute to allow the alcohol to burn off. Add a few ladles of hot stock to the rice, just enough to cover, and cook, stirring constantly, until the rice has absorbed the stock. Add a few more ladles of stock and repeat. You will do this 4 to 6 times, until all of the stock is absorbed and the rice is cooked through but still has a nice bite to it. The whole process should take about 20 minutes.

Once the rice is cooked, stir in the shrimp and edamame and let the heat of the rice gently cook the shrimp. Once the shrimp have turned opaque, stir in the miso paste. Beyond this point, do not let the risotto boil; miso tastes bitter if it boils. Check the seasoning and adjust the salt as needed. Add the mirin, lemon zest and juice and scallion greens and gently fold in the crabmeat.

To plate, spoon a generous amount of risotto into a serving bowl, drizzle with a little sesame oil, add a splash of soy sauce and top with some nori.

More from:

Christmas Recipes

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Red Wine Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Seafood Paella

Recipe courtesy of Tia Mowry

Seafood Gumbo

Recipe courtesy of Justine Simmons

Kobayashi Dog (Japanese Hot Dog)

Recipe courtesy of Ping

Lobster Risotto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Seafood Platter

Recipe courtesy of Sarah Sharratt

Portuguese Seafood Cataplana

Recipe courtesy of George Gomes Jr.

Japanese Fried Chicken

Recipe courtesy of moto-i

Seafood Pajeon Korean Pancake

Recipe courtesy of Judy Joo

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

I Hart Food

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

I Hart Food

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here