1 tablespoon minced garlic
2 minced shallots
2 tablespoons minced lemongrass
2 cups koshi hikari or similar sushi rice (or Arborio rice)
1 cup white wine
2-3 cups chicken stock, hot
1 pound baby Contessa shrimp
3 heads baby bok choy, shredded
4 tablespoons room temperature cream cheese
Minced chives, for garnish
Olive oil to cook
Kosher salt and freshly ground black pepper to taste
Coat a skillet over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. Deglaze with white wine and reduce by 75%. Slowly add stock a ladle at a time, stirring rice until each ladle of liquid is absorbed. When just beyond al dente, add the shrimp and bok choy to heat through. Add cream cheese to melt, check again for flavor and garnish with chives. Serve.
Chef Ming Tsai is a local restaurateur and host of Simply Ming.
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