Seafood Risotto
1 small onion, chopped
2 cloves garlic, chopped
1 stalk lemongrass, chopped finely
Slowly saute the above in a big lump of butter for about 5 minutes until translucent.
Then add 1 cup of arborio-rice (200 gr) , stir for 1 minute.
Then add 1 cup of dry white wine.
When the liquid is absorbed, start adding the mussel-cookingbroth you created when preparing 2 kg of mussels in
150 ml white wine
2 lemongrass stalks
1/2 red chili
3 cloves of garlic
6 slices of ginger
4 chopped corianderroots
6 slices of galanga
small can of coconutmilk
Add 1 cup at a time. Keep stirring until risotto is cooked, but still keeps a bite.
When finished, add coriander, flat parsley and spring onion.
Add grilled scallops and shrimps. And some cooked mussels.
Finish with chives and parmesan.