ChefXi OfficialA soulful marriage of Italian risotto technique and the vibrant aromatics of a Thai coconut curry. Creamy, zesty, and deeply comforting.
In a small pot, combine the vegetable broth and coconut milk. Bring to a gentle simmer and keep warm over low heat.
Heat olive oil in a wide, heavy-bottomed pan over medium heat. Add the shallot, garlic, ginger, and lemongrass. Sauté until fragrant and translucent but not browned.
Add the Arborio rice and turmeric to the pan. Toast the grains for two minutes, stirring constantly until the edges are translucent and the rice is coated in the aromatic oil.
Begin adding the warm coconut-broth mixture one ladle at a time. Stir frequently; the friction of the rice grains is what releases the starch to create the creamy texture. Wait until the liquid is almost fully absorbed before adding the next ladle.
Once the rice is al dente and the consistency is wavy (all'onda), remove from heat. Vigorously stir in the cold butter, parmesan cheese, and lime juice until glossy.
If it's too thick, add a splash more broth right at the end.
Fold in the lime zest and cilantro. Plate immediately and finish with a crack of black pepper. Taste the history of two worlds in one bowl.
The key to this dish is the 'mantecatura' at the end—the vigorous whisking of cold butter and cheese into the rice to create that signature Italian creaminess, while the lime and ginger provide a Thai-inspired brightness that cuts through the fat. Respect the lineage of both techniques.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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