A fusion of two much-loved cuisines in one dish to make you an absolute lip-licking meal!
INGREDIENTS for the Mushrooms
• 2 Cups Sliced Mushrooms
• 1 tbsp Sesame Oil
• 1 tsp Minced Garlic
• 1 tbsp Soy Sauce
• Juice of 1/2 Lime
• Salt to Taste
• Pepper to Taste
METHOD for the Mushrooms
• In a wok, heat the oil and add garlic.
• Now add the mushrooms and saute until they wilt and the water evaporates.
• Add all other remaining ingredients and cook for 2 min.
• Take off from flame.
INGREDIENTS for the Risotto
• 1 Cup Arborio Rice
• 3 Cups Vegetable Stock (Add Mushroom Stems and Lemongrass to Add Depth of Flavor)
• 1 cup Coconut Milk
• 1 tbsp Sesame Oil
• 4 tbsp Thai Green Curry Paste (you can use my recipe from an earlier post)
• 1/2 cup Finely Chopped Onions or Shallots
• Few Stalks of Lemongrass
• A Handful of Thai Basil Leaves
• 1/4 Cup Spring Onion Greens
• Juice and Rind of 1 Lemon
• Salt and Pepper to Taste
Method for Risotto
• Heat a thick-bottomed vessel.
• Pour the oil in it.
• In the second burner, heat the vegetable stock and keep the flame on medium to maintain the temperature throughout the cooking of the risotto.
• Once the oil is heated, add the onions and saute until translucent.
• Add the rice and stir until a fragrance is emitted.
• Take care not to burn the rice.
• Now add the green curry paste and lemongrass and mix along with a spoonful of stock.
• Once the curry is mixed well, add a ladle of stock every few min or until the rice absorbs the stock.
• Keep the flame on medium-high throughout.
• Once the rice becomes a little fluffy, add coconut milk and seasonings.
• Keep stirring so that the rice doesn't stick to the bottom of the pan.
• Once the stock is used up, check the rice if it's cooked or not.
• If need be, you can add little boiling water.
• To serve, add the risotto to a shallow bowl.
• Top with the mushrooms and garnish with spring onion greens and basil.
IMPORTANT NOTES
✔️ Make sure the stock is hot throughout.
✔️ Use a wooden spoon to stir the rice.
✔️ Use a thick bottomed wide pan to make the rice. I use a cooker, without the lid.
✔️ If arborio rice is not available, you can use any thick rice or even millet.
✔️ Serve the risotto hot and immediately, else the rice will clump up.
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