Asian Seafood Risotto

• 2 tablespoons extra virgin olive oil
• 2 bulbs fresh lemon grass, chopped
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/4 cup finely chopped shallots
• 2 cups unsweetened coconut milk
• 2 cups fish stock
• 1 cup dry white wine
• 1 tablespoon Vietnamese fish sauce (nuoc mam)
• Juice of 2 limes
• 1 1/2 cups Arborio rice
• 1 1/2 pounds medium shrimp, shelled and deveined
• 3 tablespoons minced mint
• Salt and ground white pepper

1. Heat oil in a heavy saucepan.
2. Add lemon grass, ginger, garlic and shallots and saute over low heat until soft.
3. Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan.
4. Bring to a gentle simmer.
5. Add rice to saucepan with lemon grass and cook, stirring, a minute or two.
6. Add remaining wine and cook, stirring, until it is absorbed.
7. Add 1/2 cup coconut milk mixture and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring constantly.
8. Rice should be al dente after about 15 minutes.
9. Stir in shrimp; cook until they turn pink, 3 to 5 minutes.
10. Fold in mint.
11. Season with salt and pepper and divide among soup plates.
12. Serve.

extra virgin olive oil, lemon grass, ginger, garlic, shallots, unsweetened coconut milk, fish stock, white wine, fish sauce, arborio rice, shrimp, mint, salt

Taken from cooking.nytimes.com/recipes/8699 (may not work)