Thai Red Curry Risotto

Ingredients

• 1 onion, peeled and chopped (about 6 oz.)
• 3 tablespoons grated peeled fresh ginger
• 2 garlic cloves, peeled and chopped
• 1/4 cup salad oil
• 2 teaspoons paprika
• 3/4 teaspoon Thai red curry paste
• 1 1/2 cups arborio rice or other short-grain white rice
• 1/2 cup dry sherry
• about 4 cups fat-skimmed chicken broth
• 4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
• 1 cup coconut milk
• 1 1/2 cups frozen baby peas
• 3 tablespoons chopped fresh cilantro
• salt
• 1 lime, rinsed and cut into 6 wedges (about 3 oz.)

Directions

1. 1

   In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.

2. 2

   Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.

3. 3

   Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.

4. 4

   Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.

5. 5

   Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.

6. 6

   Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes.

7. 7

   If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.

8. 8

   Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.