Modu Recipes

Seungwoo Dad's Chive Shrimp Risotto

A fragrant spring chive and shrimp risotto made creamy and moist using the starch from the rice itself and chicken stock, without any cream or cheese.

🙋 Recommended for

  • ⭐ Those who want to enjoy a light, clean, yet creamy risotto without heavy cream or cheese.
  • ⭐ Those who want to taste the fantastic texture combination of fragrant spring chives and plump shrimp.
  • ⭐ Those who want to successfully make a sophisticated, restaurant-style rice dish at home, easily and scientifically.

Ingredients needed 🛒2 servings

  • 1 cup rice
  • 1 onion
  • 1/2 bunch chives
  • Shrimp, as much as you like
  • 1L water
  • 1 tbsp liquid chicken stock
  • 3 tbsp cooking oil
  • 1 tbsp butter (optional)

Recipe 🍳

  1. Finely mince the onion, and chop the washed chives into approximately 1cm pieces.
  2. Mix 1 tbsp of liquid chicken stock into 1L of water to prepare the base stock for the risotto.
  3. Heat 3 tbsp of cooking oil in a cold frying pan, add the minced onion, and stir-fry over medium-high heat for about 2 minutes until translucent.
  4. When the edges of the onion begin to brown, add about 3 tbsp of the prepared stock to stop excessive caramelization.
  5. Add 1 cup of uncooked rice to the pan and stir-fry with the onion for another 2 minutes until the surface of the rice develops a subtle brown hue.
  6. Pour in all the prepared chicken stock, set a timer for 8 minutes, and bring to a boil over high heat, stirring occasionally as if cooking porridge.
  7. After 8 minutes, reduce the heat to medium and continue stirring until the starch from the rice surface dissolves into the liquid, making it thick.
  8. When you can draw a line through the bottom of the pan with a spatula that momentarily stays open before filling in, add the chopped chives and shrimp.
  9. Once the shrimp turn pink and the chives are slightly wilted, turn off the heat, add 1 tbsp of butter, and let it melt gently with the residual heat to finish.
  1. Prepare the vegetables and mix chicken stock with water to make the stock.
  2. Stir-fry onion and uncooked rice in an oiled pan, then add stock and boil over high heat for 8 minutes.
  3. Stir over medium heat until thickened with starch, then add shrimp, chives, and butter, finishing with residual heat.

Cooking tips 💡

  • For risotto, use sticky rice varieties with high starch content like Golden Queen No. 3, Milky Queen, or Baekjinjju to achieve a creamy texture.
  • Chives have a lot of fiber, so if cut long, they can be tough and difficult to eat. Be sure to cut them into short pieces of about 1cm.
  • Adding shrimp and chives from the beginning can lead to overcooking, affecting their texture and color. They must be added at the final stage when the consistency is right to maintain their plumpness and aroma.
  • If you want a spicy flavor, add minced garlic or peperoncino while stir-frying the onion in the initial step.

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RiceOnionChivesShrimpChicken stock
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