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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This risotto dish borrows elements from Tom Kha soup, imparting richness and spice. 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. 1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer.
2. 2) Saute the shallots, celery and garlic until soft and translucent over medium heat.
3. 3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high.
4. 4) Add the dry white wine (I prefer sparkling wine.) Cook until absorbed.
5. 5) Add the dried herbs and chili peppers.
6. 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. 7) In a separate skillet, cook the mushrooms. Once they are cooked, add the peas and cook through.
8. 8) Combine the mushrooms with the risotto and cook 5 more minutes. Remove the hot peppers.
9. 9) Optionally, garnish with scallions and cilantro.
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