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3 cups simmering Seafood
--------- Slowly simmer the above -----------------
1 brown onion finely chopped
1 red chilli finely chopped
3 tbsp Olive oil
3 tbsp Red Thai curry paste
1 Ħ cups Arborio rice
500gm diced mixed seafood or chicken pieces
1 lime leaf
1-cup sugar snaps peas
1-cup coriander leaves
Lime wedges and crushed peanuts for garnishing
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In a large heavy pot, braise onion and chilli with out browning. Stir Thai curry paste and cook out until fragrant. Stir in rice until well coated and the flavours are developing. Add seafood and lime leaf and keep stirring as you cook this dish. Slowly stir in 200ml of simmering stock to the rice cook until the rice has absorbed most of the liquid. Keep stirring in 200ml batches of stock until all the liquid has been absorbed into the rice and a creamy texture appear. After the last of the stock been added stir in peas, herbs and remove Rissotto from the heat. Allow the dish to rest then garnish with lime wedges and crushed peanuts.
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