Tom Kha Risotto

cooking time :

35 MIN

serving :

35 MIN

February 21, 2021

ingredients

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 Risotto

cooking steps

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.