ChefXi OfficialA soulful marriage of Northern Italian risotto technique and the vibrant aromatics of Central Thailand, featuring butter-poached shrimp and a lemongrass-infused lobster base.
In a medium pot, bring the seafood stock and bruised lemongrass to a simmer. Keep warm on low heat to maintain the essence of the aromatics.
In a wide, heavy-bottomed pan or copper pot, melt 1 tablespoon of butter over medium heat. Add the shallots, garlic, and ginger, sautéing until translucent and fragrant.
Add the Arborio rice to the pan. Toast the grains for 2 minutes until the edges are translucent and they smell slightly nutty, ensuring every grain is coated in fat.
Deglaze the pan with white wine, stirring constantly until the liquid is fully absorbed by the rice.
Begin adding the warm lemongrass stock one ladle at a time. Stir frequently, allowing the rice to absorb the liquid before adding the next ladle. This releases the starch to create a soulful, creamy texture.
While the rice cooks, heat a separate small skillet with 1 tablespoon of butter. Sear the shrimp for 2 minutes per side until pink and opaque. Set aside.
When the rice is al dente, remove from heat. Stir in the remaining butter, parmesan, fish sauce, and lime juice. Stir vigorously to emulsify.
Fold in the butter-poached shrimp and torn Thai basil. Garnish with lime zest and serve immediately on warm plates.
The key to this dish is the 'mantecatura'—the vigorous stirring at the end to emulsify the fats. The heat from the ginger and the funk of the fish sauce create a depth that mimics a traditional long-simmered ragù but with a vibrant, coastal energy. Respect the lineage of the risotto technique while embracing the Thai aromatics.
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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