This recipe is a nice asian twist on a traditional Italian recipe. People think risotto is really hard to make, especially after watching Masterchef. However I have found it quite easy to make. The trick is to keep an eye on it, stirring constantly.
For the risotto:
- Onions, fine chopped
- Coconut milk
- Lemon grass
- Thai brinjal
- Green curry pasta
- Arborio rice
In a pot, heat some butter and add the onions, letting them sweat till translucent. Add in the rice and stir till you can smell a nutty aroma.
Add a cup of water at a time and let the rice cook, stirring continuously.
In another pan cook the curry paste so that it looses its raw flavour. Once done, add the mushrooms, thai brinjal and coconut milk. Break down any lumps the paste has formed. Drop the lemon grass in the centre and cover the pan with a lid allowing the lemon grass to add all its flavour.
When the rice is almost cooked, add the gravy to the pan and stirring continuously.
Add some grated parmesan cheese and serve.