Written by Blue Elephant
Cooking time: 35 min
Serving: 2 people
February 21, 2021
Ingredients
Tom kha broth ingredients :
• 70g BE Tom kha soup paste
• 165 mL BE Coconut cream
• 600 mL water
• 1 pce shallot (crushed)
• 1 Tbsp BE Fish sauce
• 2 tsp sugar
• 1 stalk of lemongrass (bruised, choped)
• 2 kaffir lime leaves (bruised, torn)
Risotto ingredients :
• 160g risotto rice (arborio / carnaroli)
• 1 chicken breast (sliced)(about 220g)
• 1 Tbsp Olive oil
• 20g unsalted butter
• 20g shallots (thinly chopped)
• 3 gloves garlic (thinly chopped)
• 150g mushrooms (cremini or wild) (sliced)
• 1/2 cup dry white wine
• 25g Parmesan(gratted)
• Salt, black pepper to taste
Garnish : (Optional)
• 1/2 lime (in wedges)
• 2 Tbsp chives (thinly sliced)
Cooking Steps
Make the Tom Kha broth:
Step 1
Step 2
Step 3
In a saucepan on a medium heat: add water and bring to a boil with the BE tom kha paste (+optional herbs if you have)
Add BE coconut cream and bring to a boil.
Add your seasonings: BE fish sauce, sugar. Mix well and keep hot
Make the Risotto:
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
On medium heat, heat a saucepan, add olive oil and butter until butter has melted.
Add garlic and shallots until aroma develops.
Add rice and salt, and stir for 3 minutes (until rice becomes slightly transparent).
Add the white wine and reduce by 75%
Add ½ cup of the hot tom kha broth. Keep stirring until rice absorbs and repeat by adding more stock little by little until the rice is 85% cooked (should have a little bite to it).
Add the sliced mushrooms. Stir in.
Add the thinly sliced chicken breast and stir until cooked.
Season to taste: add pepper, parmesan cheese and a squeeze of lime juice and stir until well mixed. Serve on a plate, garnish with thinly sliced chives
Cooking Steps
Make the Tom Kha broth:
Step 1
In a saucepan on a medium heat: add water and bring to a boil with the BE tom kha paste (+optional herbs if you have)
Step 2
Add BE coconut cream and bring to a boil.
Step 3
Add your seasonings: BE fish sauce, sugar. Mix well and keep hot
Make the risotto:
Step 1
On medium heat, heat a saucepan, add olive oil and butter until butter has melted.
Step 2
Step 3
Add rice and salt, and stir for 3 minutes (until rice becomes slightly transparent).
Step 4
Add the white wine and reduce by 75%
Step 5
Add ½ cup of the hot tom kha broth. Keep stirring until rice absorbs and repeat by adding more stock little by little until the rice is 85% cooked (should have a little bite to it).
Step 6
Add the sliced mushrooms. Stir in.
Step 7
Add the thinly sliced chicken breast and stir until cooked.
Step 8
Season to taste: add pepper, parmesan cheese and a squeeze of lime juice and stir until well mixed. Serve on a plate, garnish with thinly sliced chives
Chef s Tip
For a vegetarian risotto, replace chicken with more mushrooms and use light soya sauce instead of fish sauce for seasoning. Feel free to upgrde this recipe by adding some seasonal vegetables : green asparagus or peas, that you can simply blanched and stir into the preparation just before serving.
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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services
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