📝 About This Recipe
This sophisticated fusion masterpiece marries the velvety, starch-driven comfort of Italian Arborio rice with the vibrant, aromatic punch of Thai green curry. By swapping traditional chicken stock for a coconut-infused lemongrass broth, we create a dish that is simultaneously rich and refreshing. It is a bold celebration of texture and spice, perfect for those who crave the soul of a risotto with the exotic flair of Southeast Asia.
🥗 Ingredients
The Aromatic Broth
- 4 cups Vegetable or Chicken Stock (low sodium)
- 14 ounces Full-fat Coconut Milk (one standard can)
- 1 stalk Lemongrass (bruised and cut into 2-inch pieces)
The Risotto Base
- 1.5 cups Arborio Rice (do not rinse)
- 2-3 tablespoons Thai Green Curry Paste (adjust based on heat preference)
- 2 pieces Shallots (finely minced)
- 3 cloves Garlic (grated or minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 tablespoons Coconut Oil (for sautéing)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 tablespoon Fish Sauce (or soy sauce for vegetarians)
- 1 teaspoon Palm Sugar (or brown sugar)
Finishing and Garnish
- 2 cups Baby Spinach (for a vibrant green color)
- 1/2 cup Thai Basil Leaves (torn)
- 1 piece Fresh Lime (juiced)
- 1 piece Red Chili (thinly sliced for garnish)
- 2 tablespoons Toasted Coconut Flakes (optional crunch)
👨🍳 Instructions
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1
In a medium saucepan, combine the stock, coconut milk, and bruised lemongrass. Bring to a gentle simmer over medium heat, then reduce to the lowest setting to keep warm throughout the cooking process.
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2
Heat the coconut oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent and soft.
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3
Stir in the garlic, ginger, and green curry paste. Fry the aromatics for 2 minutes, stirring constantly, until the curry paste smells fragrant and begins to darken slightly.
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4
Add the Arborio rice to the pan. Stir well to ensure every grain is coated in the spiced oil. Toast the rice for 2 minutes until the edges look slightly translucent.
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5
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom. Stir until the wine has been completely absorbed.
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6
Remove the lemongrass pieces from the warm broth. Add one ladle (about 1/2 cup) of the warm broth to the rice. Stir frequently but gently.
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7
Continue adding broth one ladle at a time, only adding the next once the previous liquid has been absorbed. This process should take 18-22 minutes.
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8
While stirring, maintain a steady simmer. The constant movement helps the rice release its starch, creating the signature creamy texture.
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9
When the rice is al dente (tender with a slight bite in the center), stir in the fish sauce and palm sugar.
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10
Fold in the baby spinach and half of the Thai basil. The heat from the rice will wilt the spinach and turn the risotto a beautiful, bright green.
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11
Remove from heat. Stir in the lime juice to brighten the flavors. If the risotto looks too thick, add one final splash of broth to achieve a 'wave-like' consistency.
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12
Portion the risotto into warm bowls. Garnish with remaining Thai basil, sliced red chilies, and toasted coconut flakes. Serve immediately.
💡 Chef's Tips
Always keep your broth at a simmer; adding cold liquid to the rice shocks the starch and ruins the creaminess. Don't over-stir—you want to encourage starch release without breaking the delicate rice grains. For a more intense green color, blanch the spinach and basil, then blend them with a splash of the broth before stirring into the final dish. If you can't find Thai basil, use Italian basil with a few mint leaves to mimic that anise-like flavor. Taste your curry paste first; brands vary significantly in salt and heat levels, so adjust the fish sauce accordingly.
🍽️ Serving Suggestions
Pair with a crisp, off-dry Riesling or a chilled Gewürztraminer to balance the spice. Top with pan-seared sea scallops or jumbo shrimp for a luxurious protein addition. Serve alongside a simple cucumber and ribboned carrot salad with a light rice vinegar dressing. A cold Thai lager or a lemongrass-infused sparkling water makes for a refreshing non-alcoholic accompaniment.