Tommy tang's thai risotto

Yield: 4 Servings

Measure Ingredient
\N \N Lemon grass stock:
6 cups Water
1 \N Stalk lemon grass
4 \N Pieces dried galangal root
4 \N Kaffir lime leaves
1 \N Onion -- cut in half
1 large Carrot -- cut in half
1 \N Celery rib -- cut in half
\N \N Risotto:
3 tablespoons Olive oil
1 tablespoon Thai curry paste --
\N \N (panang)
1 tablespoon Chopped garlic
1¼ cup Thai jasmine rice -- rinsed
\N \N And drained
14 ounces Can
2 tablespoons Thai fish sauce
1 teaspoon Honey
½ cup Diced sweet red pepper
1 cup Diced tomato
1½ cup Diced oyster, shiitake,
\N \N Portobello or -- white
\N \N Mushrooms
2 tablespoons Pine nuts -- toasted
1 tablespoon Diced mozzarella cheese
½ cup Half and half -- OR
\N \N Evaporated skim
2 teaspoons Thin-sliced kaffir lime
\N \N Leaves
½ cup Thin-sliced Thai or --
\N \N Regular basil
4 \N Sprigs basil
\N \N Coconut milk

Place water, lemon grass, galangal root, lime leaves, onion, carrot and celery in large stock pot and bring to boil. Cook over medium high heat until stock is reduced to 1 quart and strain. Combine olive oil, curry paste and garlic in a large skillet and saute over high heat until mixture turns red. Add rice, stirring constantly for 1 minute. Add lemon grass stock and simmer 10 minutes, stirring every minute to keep rice from sticking to skillet. Add coconut milk, fish sauce, honey, red pepper, tomato and mushrooms, and cook 5 minutes, stirring every minute. Add pine nuts, mozzarella and half and half, and cook 3 minutes, stirring constantly. Add lime leaves and ½ cup basil, and cook 1 minute. Remove from heat. Serve in bowls garnished with basil sprigs.

Recipe By : MS Bello

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