Thai Risotto

Name: Thai Risotto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 Risotto, 3 serving(s)
Ingredients: 1 (14 ounce) can light coconut milk; 3 cups water; 2/3 cup dry white wine; 1 cup arborio rice; 3 small shallots, diced; 1/2 cup celery, sliced; 1 tablespoon diced garlic; 8 ounces mushrooms; 1/2 cup frozen peas; 3 tablespoons parmesan cheese; dried oregano, to taste; dried marjoram; 5 dried hot red chili peppers

Submitted by TwoDjinn

"This risotto dish borrows elements from Tom Kha soup, imparting richness and spice."

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Ready In:: 1hr 5mins
Ingredients:: 13
Yields:: 1 Risotto
Serves:: 3

ingredients

1 (14 ounce) can light coconut milk
3 cups water
²⁄₃ cup dry white wine
1 cup arborio rice
3 small shallots, diced
¹⁄₂ cup celery, sliced
1 tablespoon diced garlic
8 ounces mushrooms
¹⁄₂ cup frozen peas
3 tablespoons parmesan cheese
dried oregano, to taste
dried marjoram
5 dried hot red chili peppers

directions

1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer.
2) Saute the shallots, celery and garlic until soft and translucent over medium heat.
3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high.
4) Add the dry white wine (I prefer sparkling wine.) Cook until absorbed.
5) Add the dried herbs and chili peppers.
6) Add the coconut milk mixture, 1/2 cup at a time, waiting until the liquid is absorbed until adding the next half cup.
7) In a separate skillet, cook the mushrooms. Once they are cooked, add the peas and cook through.
8) Combine the mushrooms with the risotto and cook 5 more minutes. Remove the hot peppers.
9) Optionally, garnish with scallions and cilantro.