Tom Kha Risotto

An exotic twist to this timeless Italian recipe for a perfect aphrodisiac dinner !

Cooking Time: 35 MIN

Serving People: 2 PEOPLE

Ingredients
for Tom Kha Risotto

Tom kha broth ingredients : • 70g BE Tom kha soup paste • 165 mL BE Coconut cream • 600 mL water • 1 pce shallot (crushed) • 1 Tbsp BE Fish sauce • 2 tsp sugar • 1 stalk of lemongrass (bruised, choped) • 2 kaffir lime leaves (bruised, torn) Risotto ingredients : • 160g risotto rice (arborio / carnaroli) • 1 chicken breast (sliced)(about 220g) • 1 Tbsp Olive oil • 20g unsalted butter • 20g shallots (thinly chopped) • 3 gloves garlic (thinly chopped) • 150g mushrooms (cremini or wild) (sliced) • 1/2 cup dry white wine • 25g Parmesan(gratted) • Salt, black pepper to taste Garnish : (Optional) • 1/2 lime (in wedges) • 2 Tbsp chives (thinly sliced)

Tom Kha paste 220g

฿129.00

SKU: BE-019
Category: Curry Pastes

How to cook Tom Kha Risotto

Follow these easy steps to bring authentic Thai flavors to your dishes.

STEP 1
- Make the Tom Kha broth: In a saucepan on a medium heat: add water and bring to a boil with the BE tom kha paste (+optional herbs if you have)
STEP 2
- Add BE coconut cream and bring to a boil.
STEP 3
- Add your seasonings: BE fish sauce, sugar. Mix well and keep hot
STEP 4
- Make the Risotto: On medium heat, heat a saucepan, add olive oil and butter until butter has melted.
STEP 5
- Add garlic and shallots until aroma develops.
STEP 6
- Add rice and salt, and stir for 3 minutes (until rice becomes slightly transparent).
STEP 7
- Add the white wine and reduce by 75%
STEP 8
- Add ½ cup of the hot tom kha broth. Keep stirring until rice absorbs and repeat by adding more stock little by little until the rice is 85% cooked (should have a little bite to it).
STEP 9
- Add the sliced mushrooms. Stir in.
STEP 10
- Add the thinly sliced chicken breast and stir until cooked.
STEP 11
- Season to taste: add pepper, parmesan cheese and a squeeze of lime juice and stir until well mixed. Serve on a plate, garnish with thinly sliced chives

Chef’s Tip

For a vegetarian risotto, replace chicken with more mushrooms and use light soya sauce instead of fish sauce for seasoning. Feel free to upgrde this recipe by adding some seasonal vegetables : green asparagus or peas, that you can simply blanched and stir into the preparation just before serving.

Master Chef Nooror