Risotto in Thai version | Recipes Comidista EL PAÍS – The My News

admin March 30, 2022 25 Views
Updated 2022/03/30 at 10:03 AM
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Risotto in Thai version |  Recipes Comidista EL PAÍS – The My News
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Risotto in Thai version |  Recipes Comidista EL PAÍS

risotto It is a very popular traditional Italian meal, in which rice unwashed grains are cooked and broth is slowly added. The starch in the cereal is activated by heat and transfers its creaminess and sweetness to the excess broth. For this process to be successful, it is necessary to use specific varieties of rice, carnaroli and arborio due to grain size and starch content. However, everything is possible if we have outside help and there is no shame.

tom yum Is the name given to a traditional Thai soup. Although there are different varieties, they are all based on the combination of aromatic herbs, the spiciness of the chili, the umami of the fish sauce, and the acidity of the lime. One of its versions benefits from coconut milk to provide creaminess, and that’s exactly what we’ll do to compensate for the use of jasmine rice in this recipe—follow the Thai trail—and equally creamy. Keep the broth. If using jasmine rice implies an overabundance of heresy, fear not: Use what you have on hand, although the cooking time and amount of liquid may vary.

Since we are going to Thailand, there will be many items that you might not have on hand. A type of plantFor example, you can replace it with more lime peel; Galangal has a rhizome similar to ginger—though more citric—but you can use ginger without any problems. One ingredient I strongly urge you to look at is fish sauce, as there is no Thai cuisine without it: not only does it add salt to the dish, but it adds a very distinctive aroma and depth of flavor as a result of fermentation. Is. Fish’s.. Another traditional ingredient in Tom Yum is a type of chili jam with fermented shrimp called name dear, Use it if you can get it, but because it’s hard to get I’ve completely omitted it from the recipe and its preparation.


Getting used to the smell of fish sauce.


for 4 people

  • 350 grams jasmine rice
  • 4 minced shallots
  • 2 garlic cloves crushed and minced
  • 1 tbsp fresh ginger or galangal
  • 4 bird’s eye chilies (or to taste)
  • 10 coriander stalks
  • 12 raw prawns
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt

tom yum

  • 450 ml coconut milk

  • 300 ml water

  • 12 shrimp heads

  • Lemon peel and its juice

  • 2 tablespoons fish sauce

  • 3 lemongrass sprigs (or another lime skin if not available)

  • 1 tablespoon olive oil


  1. Peel the prawns, clean the body and fry the ends with a tablespoon of oil.

  2. When they turn golden brown in color and smell good, add coconut milk, water, lemon zest, lemongrass sprig and fish sauce. Cook on low flame while making rice.

  3. In a large skillet over medium-high heat, melt the butter with a tablespoon of oil and sauté the shallots, garlic, ginger, coriander, and chilies for a minute or two.

  4. Add rice to the pan and stir so that the grain absorbs the fat and turns light brown (it will turn opaque white in color). salt to taste

  5. Add lemon juice to the tom yum broth and begin adding to the rice in small batches, repeating the process until the broth is absorbed, until we run out of broth. This step should not take more than 15-20 minutes.

  6. Place the prawns over the rice, turn off the heat and let stand covered for 10 minutes. Serve after this time.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to defendercomdista@gmail.com.

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