Fusion Risotto

It is almost summer like weather here in Orange County. Coming home and having it light out is so nice, I love this time of year.   It feels like we have skipped spring and are into summer.  Tonight I made Fusion Risotto for the first time in a very long time.  I was introduced to a version of this at a class I took when I first became a personal chef.

This risotto has a hint of the caribbean with the red curry paste and paprika.  It is slightly sweet with a hint of heat.  I add in peppers and snap peas but you could substitute asparagus if you’d like.  Instead of sauteeing I like to grill vegetables to put on top.  I like the combination of creamy risotto and crunch vegetables.

Fusion Risotto with Peppers and Sugar Snap Peas

3 tablespoons olive oil
1 tablespoon butter
1 large shallot, minced
3 cloves garlic, minced
3 inch piece of fresh ginger, grated
1/2  tsp Thai red curry paste
2 tsp sweet paprika
1 1/2 cups Arborio Rice
2/3 cups sherry
2 – 4 cups low sodium chicken stock
1 1/2 cups light coconut milk
Kosher salt
Freshly ground pepper
1 red bell pepper, diced
1 yellow pepper, diced
1/2 cup sugar snap peas
3 tbsp fresh cilantro, chopped

2 limes, cut into quarters lengthwise
Heat  chicken stock in saucepan.

Heat 4 tbsp oil in large sauté pan.  Add shallots, garlic & ginger. When shallots are soft, add curry paste, paprika and Arborio rice, stirring to coat. Add sherry and deglaze plan. Add 1 cup of stock and stir constantly. When stock is absorbed, add the coconut milk and stir until absorbed.

Add chicken stock 1 cup at a time until rice is creamy and tender.  Season to taste.

Saute red and yellow peppers & sugar snap peas until just starting to be tender (4 minutes) Add the vegetables to the risotto & stir to blend.

Sprinkle with cilantro and place limes as decorative touch around rim of serving bowl.