Shrimp Thai Risotto

Rich incredibly creamy coconut milk permeates every spoonful of this elegant party dish. Make ahead to the point of adding the shrimp, if you like, then refrigerate. Come party time, place on a burner and stir away just until the shrimp are perfect.

3 tbsp dark sesame oil
1 large onion, chopped
2 cups arborio rice
2 cans coconut milk
2 cups water
¼ cup fish sauce
Finely grated peel and juice of 1 lime
1 tsp salt
1 tsp dried chili flakes
14 oz fresh or frozen shelled shrimp
1 cup frozen green peas (optional)
1 ½ cups chopped fresh coriander or shredded fresh basil, preferably Thai basil
1 ½ cups water

1. Heat sesame oil in a large wide saucepan over medium heat. Add the onion and sauté until it begins to soften, about 4 minutes. If it starts to brown, reduce heat. Add rice and stir constantly for about 2 minutes. Stir in the coconut milk and 1 cup water. Then add the fish sauce, lime peel and juice, salt and chili flakes. As soon as it comes to the boil, reduce heat to low. Cover and simmer for 15 minutes. Adjust heat so bubbles just break on the surface. Stir often and if it starts to stick reduce heat. Uncover and stir in about ½ cup of remaining water. Stir slowly and frequently until most of the liquid is absorbed. Continue this process of adding water and stirring until the rice is almost tender to the bite, very creamy and still a little soupy. You may not need the last ½ cup of water.

2. If making ahead, as soon as the rice is almost done as you like, place it in a dish. Cover and refrigerate up to a day. When ready to finish refrigerated rice, defrost frozen shrimp following package directions and rinse frozen peas. Chop coriander. Heat 1 cup water in a large wide saucepan over medium heat. When boiling, add all the cold rice mixture. Stir frequently, breaking up the rice mixture, until warm and creamy. You may need to stir in another ¼ to ½ cup water, then go to point 4.

3. If not making ahead, during the time the rice is cooking, defrost the shrimp following package directions, rinse frozen peas with water and chop coriander.

4. As soon as the rice is al dente, add the peas and shrimp. Stir gently until they’re hot and the shrimp turn pink, about 4 minutes. Stir in about 1 cup chopped coriander. Taste and add a drizzle of lime juice and fish sauce if needed. Scatter with fresh coriander and/or basil.

Serves 6