Creamy Risotto with Shrimp & Baby Bok Choy

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I was watching one of Simply Ming's shows that I had taped. Simply Ming Online is the Web site of the public TV cooking series Simply Ming, featuring Chef Ming Tsai as he cooks up easy East-West inspired recipes. http://www.ming.com/simplyming/ The TV show is on in Madison on Saturday afternoons on PBS (21).

He made a dish with shrimp and baby bok choy added to risotto and flavored with lemongrass. Delicious!

1 tablespoon minced garlic
2 minced shallots
2 tablespoons minced lemongrass
Olive oil to cook
2 cups Arborio rice
1 cup white wine
3-4 cups chicken stock, hot
1 pound baby shrimp or larger shrimp, roughly chopped
3 heads baby bok choy, shredded (quantity is not important here)
4 tablespoons room temperature cream cheese
Minced chives, for garnish
Kosher salt and freshly ground black pepper to taste

Coat a skillet or pot 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.

Note: to prepare the lemongrass; use only the bottom, pale part of the stalk. Slice off the top green part and root end and peel away the tough outer layers. You can then chop the lemongrass with a large, heavy knife. Be sure to mince it finely for this dish as it is quite fibrous.

Adapted from Simply Ming.com

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