International•gourmet
Thai Curry Risotto
Creamy risotto with mushroom and peas cooked in spicy Thai curry paste and rich coconut milk. Topped with a sous vide egg with lava yolk that will dress the risotto as you cut into it. That's my idea of a hot and sexy meal.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Aborio Rice
- 200 g Shimeji Mushrooms (cleaned and separated)
- 1 tbsp coconut oil (or olive oil)
- 2 cloves garlic
- 1/2 yellow onion
- 400 ml hot water or salt free vegetable stock
- 200 ml coconut milk
- 1/2 cup frozen peas
- 1 1/2 tbsp red curry paste (or to taste)
- Salt and pepper to taste
- Chopped parsley to garnish
Instructions
- 1
Place onion and garlic into jar with sharp blade attached.
- 2
Process at speed 5, 10 seconds.
- 3
Scrap down with spatula, and sauté at speed 1, 90C, 3 minutes.
- 4
Add mushrooms, curry paste, and arborio rice.
- 5
Sauté at speed 1, 80C, 90 seconds.
- 6
Pour in hot water/stock, coconut milk, and cook at speed 1, 90C, 18 minutes.
- 7
Add frozen peas, season with salt and pepper to taste, and cook at speed 1, 90C, 2 minutes.
- 8
Remove to serving plate, and garnish with chopped parsley.