Risotto is very easy to make and a great way of putting together your favourite ingredients and flavours to create an impressive meal, all in one pot and enough to feed a crowd! This can be made a day ahead and reheated.
For this risotto, I have used traditional risotto rice (Arborio) but you could substitute for orzo which I used in another risotto recipe using Jerusalem artichokes –
I have used traditional risotto rice (Arborio) but you could substitute for orzo which I used in another risotto recipe using Jerusalem artichokes – Smoked Fish & Jerusalem Artichoke Risotto or other rices. There is no need to peel the artichokes, just scrub them well to ensure and cut off any gnarly bits.
I would recommend using fresh kaffir line leaves, but you could use dried if you can’t source fresh ones. Spinach can be used instead of silverbeet and basil instead of coriander. Chicken breast fillets can be used instead of thigh fillets.
Fried shallots can be purchased in Asian food stores and are great to have in the pantry to sprinkle on top of risottos, curries and soups.
Thai Chicken & Jerusalem Artichoke Risotto
4 tablespoons peanut oil
750 grams chick thigh fillets (cut into small cubes)
2 onions (chopped)
6 cloves garlic (crushed)
2 tablespoons green curry paste
750 grams Arborio rice
750 grams Jerusalem artichokes (cut into small cubes)
Small bunch kaffir lime leaves
4 cups chicken stock
4 tablespoons fish sauce
Small bunch silverbeet (sliced)
Bunch coriander (chopped – some reserved for garnish)
2 x 400 ml cans coconut cream
10 dessertspoons fried shallots
Heat 2 tablespoons oil in a large heavy-bottomed pan or wok and add the chicken.
Gently fry the chicken until just cooked. Remove from pan and set aside.
Add remaining 2 tablespoons of oil and gently fry onions, garlic and curry paste until translucent.
Add rice, artichokes and lime leaves and gently fry until well mixed through.
Add stock and simmer, stirring occasionally, until absorbed. Then add coconut cream, silverbeet and coriander and continue to cook very gently until most is absorbed and the risotto is a creamy consistency.
Serve garnished with fried shallots and coriander.