70 minutes
An aromatic risotto with the essence of lemongrass, asparagus, and Thai herbs, finished with a zesty lime and peanut garnish.
Garlic, whole with skins
cloves
Fresh Ginger, sliced
0 oz
Fresh Lemongrass, chopped
stalks
cups
cups
tablespoons
Cooking Sherry, warmed
cups
Asparagus, trimmed, cut into 1/2-inch pieces
0 lb
Peanut Oil, divided
tablespoons
Thai Basil, rolled and thinly sliced
cups
Mint, chopped
tablespoons
Large Shallots, thinly sliced
each
Serrano Red Chile, thinly sliced
each
Arborio Rice
cups
teaspoons
tablespoons
Roasted Peanuts, chopped
for garnish
Lime Wedges
for garnish
1. Prep the Lemongrass Broth
Prepare Lemongrass: If using fresh lemongrass, remove the outer brown layers and cut the stalk lengthwise, then into 3-4 inch lengths. Slice these pieces into thin strips resembling matchsticks. Bruise & Crush: Using the flat side of a knife, lightly bruise the ginger slices and gently crush the garlic cloves, keeping them whole. Simmer & Strain: Combine garlic, ginger, lemongrass, vegetable broth, water, and soy sauce in a large stockpot. Bring to a boil, reduce to a simmer for 10 minutes, then strain and discard solids. Keep the infused broth warm over low heat.
2. Prepare the Risotto
Warm Sherry: In a small saucepan, gently heat the cooking sherry over medium heat until warm. Prep Asparagus: Cut asparagus into 1/2-inch pieces, separating the tips from the stems. Set aside in two different bowls. Sauté Tips: In a medium heavy-bottomed pot, heat 1 tablespoon of peanut oil. Add asparagus tips and sauté until bright green and crisp-tender, about 3-4 minutes. Transfer to a bowl. Sauté Stems & Herbs: Add another tablespoon of oil to the pot and sauté the asparagus stems until crisp-tender, about 5-6 minutes. Stir in basil and mint for 30 seconds, then remove the herb-infused asparagus to another bowl. Cook Shallots & Rice: Heat the remaining oil in the pot. Sauté shallots and minced garlic until soft and slightly browned, 6-8 minutes. Add the chile and rice, toasting for 8 minutes. Pour in the warm sherry, stirring until absorbed. Add Broth: Gradually ladle in the lemongrass broth, 1/2 cup at a time, stirring until each addition is absorbed before adding the next. Cook until rice is creamy but al dente, about 35 minutes. If needed, add more water or broth in 1/4-cup increments until rice is done. Mix sugar and lime juice into the final broth addition. Combine Asparagus & Risotto: Stir the sautéed asparagus stems into the risotto, cooking for an additional 5-10 minutes to your preferred tenderness.
3. To Serve
Plate & Garnish: Serve the risotto garnished with the reserved asparagus tips, a sprinkle of roasted peanuts, and a wedge of lime for squeezing over the top.
Replace asparagus with a variety of mushrooms. Cook down the mushrooms with garlic and thyme, and deglaze with a splash of white wine before adding the rice. Finish with grated Parmesan cheese and truffle oil for added luxury.
Swap out the asparagus for a mix of seafood such as shrimp, squid, mussels, and clams. Infuse the stock with saffron and finish with chopped parsley and a squeeze of lemon juice.
Infuse the stock with saffron threads to impart a golden color and unique flavor. Often served with Osso Buco, this risotto is traditionally finished with a generous amount of Parmesan cheese.
Add the zest of lime or kaffir lime leaves to the risotto toward the end of cooking to introduce a brighter citrus note. This will complement the lemongrass beautifully and enhance the Thai flavors.
Use fresh or frozen peas in place of asparagus, adding them towards the end of the cooking process. Stir in fresh mint and lemon zest before serving for a refreshing twist.
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