Thai Style Risoto


Ingredients


  • 1 cup Akila Thai fragrant long rice
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white grape juice (non-alcoholic) or water
  • 4 cups chicken or vegetable stock, warmed
  • 150g Clover Gouda cheese, grated
  • 2 Gold Yolk eggs
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish



How to cook

  • Prep the Rice:
  • Rinse the Thai fragrant rice thoroughly and drain.
  • Sauté Base:
  • In a large pan, melt butter over medium heat. Sauté onions and garlic until translucent.
  • Cook the Rice:
  • Add the rice and stir for 1-2 minutes to coat with butter. Pour in the white grape juice or water and cook until absorbed.
  • Add Stock Gradually:
  • Begin adding warm stock, one ladle at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue for about 20 minutes, or until the rice is tender and creamy.
  • Incorporate Cheese:
  • Stir in grated Gouda cheese until melted and well combined. Season with salt and pepper to taste.
  • Prepare Golden Eggs:
  • Heat olive oil in a small pan. Crack Gold Yolk eggs gently into the pan and cook sunny-side up or until whites are set and yolks are golden and runny.
  • Assemble and Serve:
  • Plate the creamy risotto and top with a golden egg. Garnish with fresh parsley or basil. Serve immediately