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Receta Tommy Tang's Thai Risotto
by Global Cookbook

Tommy Tang's Thai Risotto
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  Raciónes: 4

Ingredientes

  • 6 c. Water
  • 1 stalk lemon grass
  • 4 piece dry galangal root
  • 4 x Kaffir lime leaves
  • 1 x Onion -- cut in half
  • 1 lrg Carrot -- cut in half
  • 1 x Celery rib -- cut in half
  • 3 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Thai curry paste --
  •     (panang)
  • 1 Tbsp. Minced garlic
  • 1 1/4 c. Thai jasmine rice -- rinsed
  •     And liquid removed
  • 14 ounce Can
  • 2 Tbsp. Thai fish sauce
  • 1 tsp Honey
  • 1/2 c. Diced sweet red pepper
  • 1 c. Diced tomato
  • 1 1/2 c. Diced oyster, shiitake,
  •     Portobello or possibly -- white
  •     Mushrooms
  • 2 Tbsp. Pine nuts -- toasted
  • 1 Tbsp. Diced mozzarella cheese
  • 1/2 c. Half and half -- Or possibly
  •     Evaporated skim
  • 2 tsp Thin-sliced kaffir lime
  •     Leaves
  • 1/2 c. Thin-sliced Thai or possibly --
  •     Regular basil
  • 4 sprg basil
  •     Coconut lowfat milk

Direcciones

  1. Place water, lemon grass, galangal root, lime leaves, onion, carrot and celery in large stock pot and bring to boil. Cook over medium high heat till stock is reduced to 1 qt and strain. Combine extra virgin olive oil, curry paste and garlic in a large skillet and saute/fry over high heat till mix turns red. Add in rice, stirring constantly for 1 minute. Add in lemon grass stock and simmer 10 min, stirring every minute to keep rice from sticking to skillet. Add in coconut lowfat milk, fish sauce, honey, red pepper, tomato and mushrooms, and cook 5 min, stirring every minute. Add in pine nuts, mozzarella and half and half, and cook 3 min, stirring constantly. Add in lime leaves and 1/2 c. basil, and cook 1 minute. Remove from heat. Serve in bowls garnished with basil sprigs.