For 4 servings.
Ingredients:
- 1 onion chopped
- 2 cloves of garlic, chopped
- 2 tbsp. grated ginger
- 2 tbsp. oil
- 2 dl Arborio rice
- 1 liter hot chicken broth
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 2 tsp. sambal oelek (Asian chili paste)
- 2 tbsp. fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions:
Heat the oil in your HOT WOK over high heat.
- Add the onion, garlic, and ginger and fry for about 2 minutes until soft and fragrant.
- Add the rice and stir well for a minute until the rice is covered in oil.
- Add the chicken broth a little at a time, stirring until the rice has absorbed the broth before adding more.
- Continue until the rice is cooked and has a soft consistency but still with a little bite.
- Add the soy sauce, fish sauce, and sambal oelek and stir well.
Let the risotto simmer for another 2-3 minutes until the sauce has thickened.
Serve the risotto with freshly chopped cilantro and lime wedges.
Notes:
You can add other ingredients such as chicken, shrimp, or vegetables for more flavor and variety.
Remember to stir the rice regularly throughout the cooking process.
