recipes
Spicy chicken and saffron risotto with coconut milk
Ingredients
- 200g chicken boneless thighs
- ½ onion
- 50g salted butter
- 1 tbs olive oil
- 1 cup arborio rice
- 2 cups saffron brodu (Star)
- 1 red pepper, diced
- 1 tsp red curry paste
- 2 cloves garlic
- ½ cup coconut milk
- 2 tbsp mascarpone
Method
Dice the chicken, onion and garlic and sweat together with the butter and olive oil. Mix in the curry paste and cook until softened. Add the rice and stir for 2 minutes before gradually adding in the saffron broth. Simmer, stirring continuosly and when almost cooked add the diced peppers and coconut milk. Stir on low heat until the liquid is absorbed and remove off the heat. Serve with knob of marcarpone cheese on top.
Suggested wine : Hugel Riesling
Totally dry with high natural acids. This famous grape celebrated in all the Rhine valley combines great elegance, finesse and minerality. One of the most versatile gastronomic wines for fish and seafood dishes and many Alsace specialties.Also great with oriental cuisine, and creamy rich cheeses when aged.
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