Today, New Risotto Sunday returns from its winter holiday with a gloriously colorful, spicy, creamy, tangy experiment in homemade fusion cuisine! In Bangkok, I stocked up on a few choice ingredients I can’t get (easily) in Japan, namely: galangal, Thai basil, kaffir lime leaves, real cinnamon, tamarind, black rice, red rice, and purple rice. This week’s risotto makes exuberant use of most of them, not to mention dried chilies, chili oil, fish sauce, cashews, ginger, lime juice, and coconut milk.
It turned out surprisingly well, with a balanced hotness and juicy tang beneath the soft sweetness of coconut, cashews, and sticky rice.
And now my apartment is ripe with the aroma of kaffir lime. I love it!
Thai Herb and Spice Risotto with Shrimp, Cashews, and Purple Rice (more…)
