Lemongrass Risotto

A creamy, aromatic risotto with a gentle Thai twist—perfect for an Italian-Thai fusion meal. The bright, lemony notes of lemongrass are balanced by the richness of coconut milk, making it a perfect companion to a grilled steak or, for a vegetarian option, a savory mushroom sauté.

Ingredients

  • 4 cups (~1000ml) vegetable stock
  • 2 cups arborio rice
  • 400ml coconut milk
  • 2 stalks fresh lemongrass
  • 3 medium garlic cloves
  • 1 cup dry white wine
  • 1 small red onion
  • Fresh thyme leaves (optional, for garnish)
  • Olive oil
  • Salt & pepper, to taste
  • Coconut shavings (for decoration)
  • Finely chopped spring onions or chives (for decoration)

Method

Day Before: Infuse Your Stock

The key to a flavorful risotto is patience. Start the day before to extract the maximum aroma from your lemongrass.

  1. Coarsely cut the lemongrass and “crack” it with a blunt object (like the back of a knife).
  2. Finely chop 2 cloves of garlic.
  3. In a deep saucepan, combine 300ml coconut milk with the vegetable stock. Bring gently to a simmer.
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the garlic and lemongrass.
  5. When the garlic is lightly golden, pour in the remaining 100ml coconut milk, stirring and scraping up any flavorful bits from the pan.
  6. Transfer the skillet contents to the simmering stock mixture (lemongrass stalks included).
  7. Season lightly with salt and pepper. At this stage, the lemongrass flavor is subtle and delicate.
  8. Allow to come back to a gentle boil for a couple of minutes, then turn off the heat.
  9. Once cooled, refrigerate for at least 12 hours to deepen the flavor.

Day Of: Cook the Risotto

  1. Reheat the infused stock mixture, then strain it through a sieve into a saucepan. Keep warm over low heat.
  2. Finely chop the red onion and remaining garlic.
  3. Heat 2 tablespoons of olive oil in a large pan. Sauté the onions until soft, then add the garlic for one more minute.
  4. Increase the heat slightly and add the arborio rice, stirring to coat each grain with the flavored oil.
  5. Toast the rice for 2 minutes, stirring constantly.
  6. Add the white wine and stir until absorbed.
  7. Lower the heat to medium-low. Begin adding your warm stock, one ladle at a time, stirring continuously. Only add enough liquid to just cover the rice.
  8. After 10–12 minutes, taste a grain—risotto is done when tender but still slightly firm in the center. Adjust salt as needed.
  9. Serve immediately, garnished with coconut shavings, finely chopped chives, and a sprinkle of fresh thyme if you like.

Tips

  • The risotto waits for no one—stir constantly to create that perfect creamy texture.
  • Pair with umami-rich proteins or earthy vegetables to complement the bright lemongrass flavor.