Asian Risotto

with Rock Shrimp & Bay Scallops

Asian Risotto



4 ½ cups fish stock or water
½ cup Riesling
1/3 lb rock shrimp
1/3 lb bay scallops
1 Tbs vegetable oil
½ cup yellow onion, finely chopped
1 Tbs chopped garlic
1 ½ cups Arborio Rice
½ tsp chili paste (sambol oleck)
½ cup carrots, peeled and thinly sliced
½ cup snow peas, cut in half at an angle
½ cup chopped baby bok choy
2 Tbs soy sauce
½-1 tsp sesame oil
1 Tbs lime juice
Kosher salt, to taste
1 Tbs white and black sesame seeds, toasted
3 scallions, chopped


In medium pot over medium-high heat, bring the stock or water and wine to a boil; reduce heat to a simmer and add the rock shrimp. Cook for about one minute. Remove from the liquid and repeat with the scallops. Set aside to cool. Note: seafood will not be fully cooked at this point. Leave stock on the stove over low heat.

In a medium sized, heavy saucepan heat the vegetable oil over medium-high heat, add onions and saute 2 minutes. Add ginger and garlic, continue cooking until the onions are translucent but not browned. Add rice and chili paste and saute briefly. Ladle in about a cup of the simmering stock, stirring constantly until stock is absorbed into rice. Continue to add stock, ladle by ladle, and stirring until rice is nearly cooked - this process will take about 15-18 minutes. Stir in the soy sauce, sesame oil, carrots, partially cooked seafood, and a little more of the stock. Cook until the rice is tender and seafood completely cooked, then fold in the rest of the vegetables and lime juice. Season to taste with salt. Serve immediately, garnish with the green onions and sesame seeds.

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