Ingredients
-
1
-
3
-
2/3
-
1
-
3
-
1/2
-
1
-
8
-
1/2
-
3
-
-
-
5
-
-
Directions
Thai Risotto, This risotto dish borrows elements from Tom Kha soup, imparting richness and spice , This risotto dish borrows elements from Tom Kha soup, imparting richness and spice
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Steps
|
1
Done
|
1) Combine the Coconut Milk, Water and Parmesan Cheese in a Saucepan and Simmer. |
|
2
Done
|
2) Saute the Shallots, Celery and Garlic Until Soft and Translucent Over Medium Heat. |
|
3
Done
|
3) Add the Arborio Rice and Cook For Until Lightly Toasted About 3 Minutes, Then Increase the Heat to Medium-High. |
|
4
Done
|
4) Add the Dry White Wine (i Prefer Sparkling Wine.) Cook Until Absorbed. |
|
5
Done
|
5) Add the Dried Herbs and Chili Peppers. |
|
6
Done
|
6) Add the Coconut Milk Mixture, 1/2 Cup at a Time, Waiting Until the Liquid Is Absorbed Until Adding the Next Half Cup. |
|
7
Done
|
7) in a Separate Skillet, Cook the Mushrooms. Once They Are Cooked, Add the Peas and Cook Through. |
|
8
Done
|
8) Combine the Mushrooms With the Risotto and Cook 5 More Minutes. Remove the Hot Peppers. |
|
9
Done
|
9) Optionally, Garnish With Scallions and Cilantro. |
