Thai Risotto with Seafood and Chicken

An exquisite recipe to break out of the routine and prepare something different for yourself and your family. This recipe yields 4 servings, so keep that in mind when purchasing the ingredients. This Thai Risotto with Seafood and Chicken is prepared in our cast iron Dutch oven and served in our cazuelas del Carmen and 20cm skillet.

Ingredients

For the broth

1 liter of water
2 tablespoons of vegetable bouillon

For the sauté

1 cup chicken breast, skinless and cut into approximately 2 cm cubes
Sufficient vegetable oil for sautéing
1 ½ cups raw cleaned shrimp
1 cup squid tube cut into julienne strips
Salt and pepper to taste

For the risotto

3 tablespoons sesame oil
1 cup arborio rice
¾ cup red onion, finely chopped
½ teaspoon fresh ginger, peeled and finely grated
1 teaspoon turmeric powder
1 tablespoon fish sauce
¼ cup mirin (sweet wine obtained from sake)
The reserved HOT broth
2 teaspoons yellow curry paste
RESERVED sautéed chicken, shrimp, and squid strips
1 cup unsweetened coconut milk
2 teaspoons garlic, finely chopped
Salt and pepper to taste

For serving

Sufficient vegetable oil for sautéing
8 units of 21/25 prawns, cleaned and tailed
2 cups mixed salad greens
RESERVED risotto
3 tablespoons fresh chives, finely chopped
3 tablespoons fresh cilantro leaves
2 tablespoons sweet chili pepper, thinly sliced
¼ cup crushed peanuts

Preparation

FOR THE BROTH: In a pot over medium-high heat, combine water and vegetable bouillon. Bring to a boil until dissolved. Reduce heat to low to keep warm for the risotto preparation.
FOR THE SAUTÉ: In a Victoria Dutch Oven over high heat, add the chicken in small batches and sauté until golden, season with salt and pepper to taste, and repeat this process with the rest of the chicken, the shrimp, and the squid tube. Set aside.
FOR THE RISOTTO: In a Victoria Cast Iron Skillet over medium-low heat, add the sesame oil, and when hot, add the onion, garlic, ginger, and sauté for 3–4 minutes, stirring occasionally or until the vegetables are soft or translucent. Then, add the curry paste, turmeric, rice, and cook for 1–2 minutes, stirring occasionally. Pour in the fish sauce, mirin, and cook for 1 more minute.
Add the reserved hot broth until the rice grains are covered. Stir continuously until the broth is absorbed. Add another cup and repeat the process until the rice is al dente. Add the reserved sautéed chicken, shrimp, and squid strips, the coconut milk, and salt and pepper to taste.
FOR SERVING: In a Victoria cast iron casserole over high heat, add the prawns and sauté until golden; season with salt and pepper to taste. Divide the mixed salad greens equally at the base of the plate, top with the reserved risotto, and finish the dish with chives, cilantro leaves, the sweet chili pepper, and peanuts.