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Coconut Curry Risotto

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Level: Intermediate

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Description

The creaminess of the curry risotto comes from the coconut milk and rice, and cooking the vegetables for so long in the broth makes them heavenly soft.

Ingredients

  • 3 cups Chicken Or Vegetable Stock
  • 1 whole Small Onion
  • 2 whole Carrots
  • 2 Tablespoons Fresh Ginger, Finely Grated
  • 2 cloves Garlic, Minced
  • ¼ cups Olive Oil
  • 2 teaspoons Paprika
  • 1 teaspoon Red Curry Paste
  • 1 cup Arborio Rice
  • ⅓ cups Dry Sherry Or White Wine
  • ¾ cups Coconut Milk
  • 5 whole Shiitake Or Button Mushrooms, Sliced
  • Fresh Chopped Cilantro, To Serve
  • 1 whole Lime, Cut Into Wedges

Preparation

First, heat the chicken stock in a medium pot. Chop the onion and carrots.

In a large pot over medium heat, combine the onion, carrots, ginger, garlic, and oil. Cook until onion just begins to soften, about 2 minutes. Add paprika, curry paste, and rice, and stir until the rice is well-coated with oil. Add the sherry and cook until absorbed.

Add the first cup of hot chicken broth to the rice and stir until the liquid is mostly absorbed. Add the coconut milk and mushrooms, stirring until the liquid is mostly absorbed again. Repeat with remaining broth, 1 cup at a time, making sure the liquid almost all absorbed before adding a few more, about 15 minutes. Add salt, if necessary. The rice should be creamy and tender.

Stir in cilantro and serve with a lime wedge. Enjoy!

Adapted from Sunset Magazine.

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