FusionItalian
Risotto with Curry, Coconut Milk and Sichuan Pepper
by Giallozafferano · 2.9M subscribers on YouTube
A fragrant and original risotto with curry, coconut milk, Sichuan pepper, and a shrimp tartare topping.
- Difficulty
- medium
Ingredients
10 items- 320 gCarnaroli RiceCarnaroli rice
- 1 tbspCurry
- Sichuan Pepperto taste
- 1 pcsGinger1 root, sliced
- 100 mlCrema di Latte di Coccofor mantecatura
- 80 gGrated Cheesegrated cheese
- 12 pcsRed Shrimpred shrimp, for tartare
- Oilto taste
- Lime Zestlime zest, to taste
- Tobiko(optional) — flying fish roe, for garnish
Method
- Prepare the broth: put Sichuan pepper and sliced ginger in a pot, add water, and boil for 10 minutes.
- Toast the Carnaroli rice dry with crushed Sichuan pepper and curry.
- Gradually add the broth until the rice is fully cooked.
- Meanwhile, prepare the tartare: dice the red shrimp and season with oil and lime zest.
- When the risotto is almost done, add the coconut cream and mantecare with grated cheese.
- Plate: place the risotto, top with the tartare and tobiko.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
