Recipe by dicentra
Sunset, OCTOBER 2002
Top Review by Karen Elizabeth
I prepared this when my cousin came to visit, a simple meal with lots of flavour, she declared it the best ever 'comfort' food and couldn't believe that a rich 'exotic' dish could be put on the table so quickly and with so little fuss! I did omit the mushrooms, added a finely sliced red pepper for colour, and I sauteed shrimps in some butter, lime juice and garlic and added them when serving, this was a fabulous meal and a real keeper. Even my DH who doesn't particularly like risotto said this was excellent and would like it again soon please! Thanks, dicentra! Made for New Kids On The Block
- 1 onion, peeled and chopped (about 6 oz.)
- 3 tablespoons grated peeled fresh ginger
- 2 garlic cloves, peeled and chopped
- 1⁄4 cup salad oil
- 2 teaspoons paprika
- 3⁄4 teaspoon Thai red curry paste
- 1 1⁄2 cups arborio rice or 1 1⁄2 cups other short-grain white rice
- 1⁄2 cup dry sherry
- about 4 cups fat-skimmed chicken broth
- 4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
- 1 cup coconut milk
- 1 1⁄2 cups frozen baby peas
- 3 tablespoons chopped fresh cilantro
- 1 lime, rinsed and cut into 6 wedges (about 3 oz.)
Directions See How It's Made
- In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
- Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
- Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.
- Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.
- Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
- Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes.
- If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.
- Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.