Lemongrass risotto with clams recipe
This lemongrass risotto is a delicious fusion of Italian and Thai flavours. Creamy arborio rice absorbs a fragrant broth of coconut, white wine and lemongrass, resulting in a creamy, vibrant fusion. Topped with sweet, buttery clams, it’s a comforting yet bold risotto recipe that brings a touch of elegance to any occasion.
Ingredients
- 180 g risotto rice such as arborio or carnaroli
- 1 banana shallot finely chopped
- 20 g of fresh lemongrass finely chopped (a few strands reserved for garnish)
- 10 g of fresh ginger or galangal grated
- 1 garlic clove grated
- 6-7 lime leaves finely chopped
- 1 red chilli de-seeded and finely chopped
- 8 g of fresh thai basil finely chopped
- 250 ml or 1 cup of chicken stock
- 400 g of coconut milk
- 180 ml or ¾ of a cup of dry white wine
- 500 g of raw white shell clams defrosted if from frozen
- 2 tablespoon of salted butter
Instructions
- Pour some olive oil into a frying pan and bring to medium heat. Add the shallots and fry for 2 minutes.
- Add the lemongrass, ginger (or galangal), garlic, chilli, lime leaves and Thai basil and gently fry for further 2-3 minutes until softened but not colouring.
- Pour in the un-washed rice and stir into the oil for 2 minutes.
- Add the wine and simmer whilst occasionally stirring until the wine has been absorbed.
- Combine the chicken stock and coconut milk. Ladle 1-2 ladles of stock at a time into the pan occasionally stirring until the liquid has been absorbed. Repeat this stage until the stock has been used and the rice is creamy in texture.
- In a separate frying pan with a lid melt the butter until foaming. Add the defrosted, drained clams and put the lid on. Cook for 2-3 minutes until all the shells have opened. The reserved liquid can be added to the risotto.
- Divide the risotto equally between bowls and present the white shell clams on top. Drizzle with hot butter and garnish with strands of lemongrass.