Saturday, March 24, 2018

RECIPE: Thai Risotto

I make risotto a lot.  It's my go-to meal when I didn't plan ahead.  Even though it's technically Italian, I season it a million different ways.  Here's one I threw together from leftovers.  Although it doesn't look that appetizing, it was delicious!

1/2 recipe Donna's Sesame Cabbage
3 T. lard or tallow
1 large onion, halved and then sliced 1/8" thick
1 medium carrot sliced 1/8" thick
1 T. minced ginger
1 T. minced garlic
1/2 t. hot pepper flakes or to taste
1.5 cups short grain rice
6-8 cups water
1/2 t. kefir lime zest 
2 t. salt
1 pound left over meat, ground or shredded (I used pork)
1/2 green pepper, seeded and minced
1/4 c. coconut aminos
2 T. toasted sesame oil
2 T. toasted sesame seeds
2 T. lime basil chiffonade
1/4 c. cream
Opt for serving: Thai dipping sauce

Melt 1 T lard on med-high heat and saute onions until brown.  Remove and reserve.
In same pan, add 1 T. lard and saute carrots, ginger, garlic and pepper flakes for 1 minute.
Add 1 T. lard, add rice, and stir for 30 seconds.  Do not let rice brown.
Add 1/2 cup of water and increase heat to high.
Stir constantly (gently, not vigorously) to prevent sticking.
When you can see the bottom of the pan as you stir, add another 1/2 cup of water.
Add the salt and the lime zest.
Continue adding water in 1/2 cup increments whenever you can see the bottom of the pan.
As the rice cooks it will turn from opaque to transparent.
Taste it occasionally to see how it's coming along.  
When the rice is almost cooked, lower the heat to medium.
Stir in the reserved onions, sesame cabbage and the pork and stir until heated through.
Taste to make sure the rice is now cooked through.
If it isn't, add another 1/4 - 1/2 c water and stir until cooked.
Add the remaining ingredients, stir to combine, and adjust seasoning.
Serve with Thai dipping sauce.  

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