1/2 cup sake or dry white wine (or substitute chicken stock)
3 cups chicken stock, heated
1 13 oz can coconut milk
2 tablespoons chopped cilantro
kosher salt and freshly ground pepper, to taste
For the Pan Seared Shrimp:
1 tablespoon olive oil
16 oz shrimp, shelled and deveined
Salt and freshly ground black pepper, to taste
In a deep-sided sauté or sauce pan, melt the butter in the olive oil over medium heat. Sauté the stems of the bok choy, shallot and ginger until the shallots are wilted. Add the Arborio rice, stirring until the rice is coated and translucent. Add the sake or wine, and cook until it is evaporated. Stir in 1 cup of chicken stock and allow to simmer, stirring periodically. When the stock is absorbed, add another cup, and continue incorporating the stock until the rice is fully cooked and the stock is all used, about 30 minutes. Discard the ginger. Stir in the coconut milk, along with the chopped bok choy leaves. Stir in the cilantro and Season to taste with salt and pepper.
Heat a the olive oil in a skillet over medium heat. Add the shrimp, and season with salt and fresh pepper, stirring frequently. Cook until the shrimp is pink, about 3 minutes.
Serve the risotto with the shrimp and additional cilantro, if you wish.
**i spooned some Chile crisp over the top—-very good!