Cooking Steps

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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