350 g Arborio risotto rice
1 - 2 tbsp tom yum paste (As different brands of tom yum paste have different salt content, it’s best to start with 1 tablespoon. As the rice cooks, give it a taste and add moreif you feel it needs more flavour.)
1.2 L fish stock
12-16 tiger prawns (deshelled but heads left on)
2 cups cherry tomatoes (halved)
2 cups oyster mushrooms
4 kaffir lime leaves
2 stalks lemongrass (trimmed and bruised)
2 tbsp vegetable oil
fresh coriander (to garnish)
lime wedges (to garnish)
| Unlike Asian rice dishes, the liquid is added gradually in risotto, while the rice is stirred. This is to encourage the natural starch in the rice to come out and thicken the sauce, making it a luscious dish. So don’t rinse your rice when you’re making risotto!
| To make this into a chicken tom yum risotto, use some sliced chicken breast instead of prawns, and replace the fish stock with chicken stock - To turn this into a vegan risotto, replace the tom yum paste with some tomato paste, and replace the fish stock with vegetable stock. Don’t forget to season with salt, sugar and lime juice!
| If you don’t want to use prawns, you can replace it with another type of seafood, such as sliced fish, mussels or clams.
Stir in some fresh coriander, and top with a squeeze of fresh lime before serving! | If you want to add a good kick of spice, add some chopped birds’ eye chilli in with the tom yum paste.