Curry Risotto
A fusion twist on classic risotto using curry paste and coconut milk for an effortlessly flavorful dish
hwoo.lee•
August 15, 2025
Ingredients (11)
Ingredients (11)
Risotto Base
Toppings
Instructions
Prepare the Risotto
Heat dashi broth (4 ¼ cups) in a separate pot and keep warm over low heat
In a large, heavy-bottomed pan, heat curry paste (⅛ cup) over medium heat for 1-2 minutes until fragrant
Add sushi rice (1 cup) and stir to coat with curry paste (⅛ cup), toasting for 2-3 minutes
Pour in rice wine (⅛ cup) to deglaze, stirring until absorbed
Begin adding warm dashi (4 ¼ cups) one ladle at a time, stirring constantly
Continue adding broth (4 ¼ cups) and stirring until rice is creamy and tender, about 18-20 minutes
Season with salt (to taste) and pepper (to taste) to taste
Remove from heat and stir in coconut milk (¼ cup) until creamy
Prepare Toppings
Heat oil for deep frying to 350 °F/175°C
Carefully fry curry leaves for 30-60 seconds until crispy
Drain on paper towels and season lightly with salt (to taste)
Separate eggs, reserving yolks (2)
Assembly
Divide risotto between serving bowls
Create a well in center of each portion
Gently place raw egg yolk (2) in each well
Top with crispy fried curry leaves
Add grated Parmesan if desired
Serve immediately while hot