Thai Red Curry Shrimp Risotto

1. Prep Shrimp

Brine shrimp in a solution of water and a pinch of salt for 10 minutes, then rinse and pat dry. In a pan over medium heat, add a drizzle of vegetable oil and cook shrimp until just opaque, about 2 minutes per side. Set aside on a plate.

2. Sweat Aromatics

In the same pan, melt 20g of unsalted butter over medium heat. Add the finely chopped shallots and cook, stirring until they become soft and translucent, about 3 minutes.

3. Caramelize Paste

Stir in the red curry paste with the shallots and cook for an additional 1-2 minutes until fragrant.

4. Toast Rice

Add the Arborio rice to the pan, stirring to coat with the butter and curry paste. Cook for about 2 minutes until the rice becomes slightly translucent and fragrant.

5. Deglaze

Pour in the white wine, stirring until fully absorbed by the rice, which allows the alcohol to evaporate and the rice to absorb the flavors.

6. Cook the Rice

Add half of the broth, simmer and stir occasionally to prevent sticking. Once absorbed, add the remaining broth in portions, stirring occasionally, until the rice is cooked al dente and the risotto reaches a creamy consistency.

7. Finishing Ingredients

Return the cooked shrimp to the pan to heat through. Stir in the chopped cilantro and the juice and zest of half a lime to incorporate their fresh flavors.

8. Montecare

Turn off the heat and stir in the microplaned Parmesan cheese and the remaining 15g of unsalted butter to create an emulsion and enhance the creamy texture. Add the coconut cream, stirring until the risotto reaches a smooth, creamy consistency. If needed, adjust the consistency with a little extra broth.

9. Serve

Spoon the risotto onto plates, ensuring it's loose enough to spread slightly. Garnish with additional cilantro and lime zest. Adjust the seasoning with a squeeze of lime juice to taste before serving.