Thai Yellow Curry Risotto Recipe
Thai Yellow Curry Risotto Recipe is a delicious fusion recipe of an Italian risotto cooked with Thai flavours. Arborio rice cooked with white wine and yellow Thai curry paste, thats lends its lovely rustic flavours to the dish. A one pot dish packed with flavours and that can be served as a weekend meal.
Thai Yellow Curry Risotto is a lip smacking fusion recipe of a creamy Italian risotto cooked with earthy Thai flavours like lemongrass, basil, ginger that have sharp flavours and blend well with the arborio rice.
A quick method of making this risotto in a pressure cooker, makes this Thai Yellow Curry Risotto in a jiffy. Although ideally, the traditional method of cooking risottos, is in a pan, this one is made quick in the pressure cooker, without the addition of wine, bring together all the flavours in there.
Try our other Fusion Recipes:
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- Schezwan Noodle Sandwich Recipe
- Whole Wheat Achaari Aloo Tacos - Indo Mexican Fusion Recipe
How to make Thai Yellow Curry Risotto Recipe
To begin making the Thai Yellow Curry Risotto Recipe, we need to keep the yellow Thai curry paste ready.
You can either use store bought curry paste or make your own following this recipe:
Heat a pressure cooker with olive oil on medium flame, add in the garlic, till it turns golden brown.
Next, add in the yellow Thai curry paste and cook, until it comes to a single boil.
To this add the arborio rice and continue to saute for 10-12 minutes.
If you wish to add white wine, you can add it at this stage, tablespoon by tablespoon, ensuring that the wine is absorbed.
Finally add in the vegetable stock, salt and close the pressure cooker.
Pressure cook the Thai Yellow Curry Risotto for 3 to 4 whistles and turn off the heat.
Set the Thai Yellow Curry Risotto aside and let the pressure release naturally. The rice will continue to cook while the pressure is still present inside.
Once done, check the salt and adjust to suit your taste. Transfer the Thai Yellow Curry Risotto to a serving bowl, garnish with parmesan cheese and serve hot.