Japanese-style shrimp risotto

Ingredients:

• 2 tbsp. arborio rice
• 225g of slightly smaller than medium sized shrimp, halved lengthwise
• 3/4 cup frozen edamame in pods, thawed
• 225-340 g of giant crab meat, shell removed
• 8 cups chicken broth
• 2 tablespoons of vegetable oil
• 2 tbsp. chopped ginger, root about 2.5 cm long.
• 5 green onions, chopped, white and green parts separated
• Salt
• 1/3 cup sake
• 2 tablespoons white (shiro) miso paste (fermented rice paste)
• 1/4 tbsp. mirin (rice wine)
• Zest and juice of 1 lemon
• Toasted sesame seed oil for serving
• Soy sauce for serving
• Toasted sliced ​​nori sheets for garnish

Preparation:

1. In a medium saucepan, heat the chicken broth and keep it warm.
   
   Grease a straight-sided frying pan with vegetable oil and place over medium heat. Add the ginger and white parts of the green onions and fry until fragrant, 3-4 minutes. Add the rice, season with salt, and fry for 1-2 minutes.
   
   Deglaze the pan with sake and cook for about a minute to allow the alcohol to evaporate. Add a few spoonfuls of hot broth to the rice, enough to cover it completely, and cook, stirring occasionally, until the rice has absorbed the broth.
2. Add a few more spoons of broth and repeat the process. This should be done 4-6 times, until all the broth is absorbed and the rice is cooked but still firm. The entire process should take about 20 minutes.
   
   When the rice is done, add the shrimp and edamame, allowing them to cook in the heat of the rice. When the shrimp become opaque, add the miso paste. Do not allow the risotto to boil from this point on, as miso becomes bitter when boiled. Check for sufficient seasoning and adjust salt if necessary. Add the mirin, lemon zest and juice, and green onions, and gently fold in the crabmeat.
   
   To serve, spoon a generous amount of risotto onto a plate, drizzle with a little sesame oil, add a splash of soy sauce and sprinkle with nori.