Chili-Lime-Coconut-Shrimp Risotto

I originally found this recipe online.  The original seemed to have ingredients missing, so I tinkered with it–as usual–and the result is delicious.  It can be as spicey as you wish.  Just increase or decrease the amount of sriracha sauce.  Goes very well with a side of chilled kiwi fruit slices, mango, or bowl of sherbet for dessert.

Chili-Lime-Coconut-Shrimp Risotto

4 cups of chicken broth (if you don’t have chicken broth, reconstituted chicken boullion will do)

1 can coconut milk ( I like the lite version)

1 cup italian risotto rice (I use arborio)

1 onion, chopped finely

1 1/2 Tbsp light olive oil

1/2 cup rice wine (saki)

Salt to taste (depends on how much salt is in the chicken broth or bouillion)

2-3 Tbsp butter

1/2 lb frozen cooked, medium-sized shrimp (remove tail, if it is still on)

1/2-1 Tbsp sriracha sauce

juice of one medium to large lime

1 Tbsp corn starch

pine nuts, toasted in oven (optional)

Heat chicken stock and coconut mik together until bubbling, then reduce heat and simmer on low.

Heat 1 Tbsp of the olive oil in a large skillet on medium heat.  Add rice and toast for about 2-3 minutes or until very lightly browned.  Add wine.  Stir rice constantly until all the wine is absorbed.  *Set aside 1/2 cup of the broth mixure, which will be used in the Chili-Lime-Shrimp Sauce below.* Then add about 1/2 cup of the broth mixture; stir until absorbed.  Continue this process of adding broth and stirring until it is absorbed, until rice is at the desired tenderness.  There should be a small kernal of a crunch at the center. Add salt and butter.  Set aside.

Chili-Lime-Shrimp Sauce

Put frozen shrimp in another skillet and heat to medium until shrimp is warmed through.  Drain off water.  Return to skillet and to medim heat.  Add 1/2 Tblsp of olive oil. and saute shrimp, stirring gently, for about 2 minutes.  Add sriracha, lime juice, and 1/2 remaining chick broth mixture and continute heating until hot.  Stir cornstarch into the last 1/4 cup of broth and stir into shrimp sauce to thicken.  Cook for another 30 seconds and serve.

Spoon sauce over risotto and top with toasted pine nuts.