Green Curry Risotto

The best of both worlds; an unusual combination of Italian and Thai cuisine joined together for a spicy comfort dish. If you follow me, you know I often cook with a pressure cooker and I learned from Chef Andrea Accordi how to make a creamy yet al dente risotto in 6 minutes. The same principles apply for this recipe and you can make this dish at last minute. Spicy and as hot you want to make it, you can serve it as an appetizer or even cocktail food.

1 cup of Italian Rice – I prefer Carnaroli rice which is perfect for risotto
1 small onion or French shallot finely minced
1 tablespoon Green Curry paste
1 Large can of Coconut Milk. (1 1/4 cup)
3/4 Cup of Chicken stock
2 Green onions, chopped in medium size pieces
A few branches of Chives finely minced.

In the pot of your pressure cooker, saute the shallots or onion without any oil or butter. Simply move it around to remove as much water as possible.
Add your rice and mix well.
Add 1 cup of Coconut Milk and mix well. Keep the last 1/4 cup to be used at the end.
Add the chicken stock and mix well.
Add the green curry paste and dilute it in the liquid.
Bring the liquid to a soft boil and put the lid on. Bring to a high boil and reduce the heat to a minimum.
Cook at low heat for 6 minutes.
After six minutes, open the lid and mix the risotto well, to ensure it does not stick to the bottom of the pan. Turn off the heat and place the lid back on and let the rice absorb most of the liquid and continue its cooking.
The end result will be a smooth, soft, velvety and rich risotto.
Before serving, pour the remaining coconut milk in the risotto and mix well. The last addition of coconut milk, will give the dish a lovely and refreshing taste of coconut.
Sprinkle some chopped green onions, chives and a few coriander leaves. Serve hot.

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