Try this spicy Thai-style risotto for a light supper.
- 600ml/20fl oz fish
- 600ml/20fl oz
chicken stock, or water
garlic cloves, finely chopped
shallots, finely chopped
lemongrass stalks, finely chopped
- 2 red
chillies, finely chopped
- 4 kaffir
lime leaves, finely shredded
- 1 tbsp Thai green
- 100ml/3½fl oz Muscat
- 500g/1lb 2oz white
lime, juice only
- 3 tbsp chopped
parmesan, freshly grated, plus extra to serve
- 3 tbsp
- 50ml/2fl oz
- salt and freshly ground
- 2 tbsp
Place the fish and chicken stock into a saucepan and bring to a simmer.
Meanwhile, melt the butter in a deep frying pan and add the garlic, shallots, lemongrass, chillies and lime leaves and fry for one minute.
Stir in the curry paste and cook for a further minute.
Stir in the rice, then the wine.
Add a ladleful of the stock to the rice and stir until the rice has absorbed all the liquid. Continue adding the stock, a ladleful at a time until all the stock has been absorbed. This should take 13-15 minutes.
Once the rice is cooked, add the crab, lime juice and chopped coriander.
Stir in the parmesan, mascarpone and double cream.
Season with salt and freshly ground black pepper, spoon onto warmed plates and serve with extra parmesan and coriander cress.