Asian Risotto (Risotto Asiatico)

The creaminess of an Italian risotto, the soul of a Thai curry — Carnaroli rice simmered with lemongrass, green curry paste, and coconut-tinged broth, crowned with caramelized smoked tofu.

Amount	Ingredient
1½ cups (300 g)	risotto rice (Carnaroli or Arborio)
7¾ oz (220 g)	smoked tofu
2	scallions, with green parts
7 oz (200 g)	baby spinach
1	lime
2 cloves	garlic
1	red chili
½ bunch	cilantro (coriander)
3¾ cups (9 dl)	vegetable broth, hot
1½ tbsp	sesame oil
2 stalks	lemongrass
2 tbsp	dark soy sauce
2 tbsp	wok sauce
2 tbsp	green curry paste
½ cup (1 dl)	white wine
1 tsp	raw cane sugar, ground
	salt and pepper, to taste

This is the risotto that breaks the rules and gets away with it. The technique is pure Lombardy: rice toasted in oil, deglazed with white wine, stirred with hot broth until creamy and all'onda. But the flavor travels to Southeast Asia — lemongrass and green curry paste perfume the rice, baby spinach melts in at the end, and lime zest and juice cut through the richness. Smoked tofu, lacquered in a soy-chili glaze and pan-seared until caramelized, replaces the Parmigiano. It's fusion cooking at its most convincing.

Ingredient notes: Smoked tofu is the star garnish — its smoky flavor stands up to the curry paste. Lemongrass is used whole and removed before serving (or bruise and tie it in a knot for easy removal). "Wok sauce" is a bottled stir-fry sauce; oyster sauce or hoisin thinned with water works as a substitute.

• Large, heavy-bottomed saucepan (for the risotto)
• Nonstick skillet (for the tofu)
• Small bowl (for the tofu marinade)
• Chef's knife and cutting board

1. Marinate the tofu (10 min). Cut the tofu into cubes. Mix the dark soy sauce, minced garlic, sliced chili, and sugar in a bowl; toss the tofu to coat and set aside.
2. Start the risotto (3 min). Heat the sesame oil in the pan. Sauté the sliced scallions until golden, add the lemongrass and green curry paste, and cook briefly until fragrant.
3. Toast the rice (2 min). Add the rice and toast, stirring, until the grains turn translucent at the edges. Deglaze with the white wine and let it reduce almost completely.
4. Cook the risotto (20 min). Add the hot broth one ladle at a time, stirring constantly, keeping the rice just covered. Cook over gentle heat for about 20 minutes until creamy and al dente.
5. Finish the risotto (2 min). Fold in the baby spinach, the lime zest and juice, and season with salt and pepper.
6. Sear the tofu (5 min). Meanwhile, heat sesame oil in a nonstick skillet and sear the marinated tofu for about 5 minutes, turning occasionally, until caramelized on all sides.
7. Serve (1 min). Spoon the risotto into bowls, top with the seared tofu, and scatter with cilantro and the scallion greens. Remove the lemongrass before serving.

• Bruise the lemongrass. Smash it with the flat of the knife to release its oils, then knot or halve it so it's easy to fish out.
• Toast the rice properly. The translucent edges seal each grain — that's the creaminess foundation.
• Cook the curry paste. A minute in hot oil wakes up the paste's flavors; adding it cold makes it taste raw.
• Keep the broth hot. Cold stock shocks the rice and ruins the texture.
• Sear the tofu last. It stays crisp and caramelized only if it doesn't sit in the risotto.
• Balance with lime. The acidity of the lime is what keeps the curry richness from feeling heavy.

Mistake	Why It Hurts	The Fix
Using too much curry paste	Overpowering heat, no rice flavor	Stick to 2 tablespoons; you can always add more
Forgetting to remove lemongrass	Woody, fibrous bite	Tie it in a knot or remove before plating
Soggy tofu	Steamed, bland cubes	Pat the tofu dry and sear in a hot pan
Adding all the broth at once	Soupy, starchy rice	One ladle at a time, stirring between additions
Overcooking the rice	Porridge instead of risotto	Taste at 18 minutes; keep a faint bite
Skipping the lime	Flat, one-dimensional	Zest and juice are non-negotiable

• Chicken Asian Risotto: Replace the tofu with diced chicken breast, marinated and seared the same way.
• Shrimp Version: Seared shrimp with chili-garlic glaze makes a gorgeous topping.
• Coconut Cream: Stir in 2 tablespoons of coconut cream at the mantecatura for extra silkiness.
• Milder Version: Use half the curry paste and skip the chili for a family-friendly heat level.
• Herb Finish: Thai basil or mint instead of cilantro, if you prefer.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy rice texture breaks on thawing.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

A fusion dish needs versatile, aromatic wines:

• Gewürztraminer (Alto Adige) — Spicy, lychee-scented, handles the curry beautifully.
• Riesling (dry or off-dry) — Its acidity and slight sweetness balance the heat.
• Sauvignon Blanc — Fresh and herbal, echoes the cilantro and lime.
• Pinot Gris — Round and soft, tames the spice without vanishing.

Per Serving (about 1¼ cups)
Calories	460
Protein	15 g
Fat	12 g
Carbohydrates	72 g
Fiber	5 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Can I use regular tofu?

Yes — but smoked tofu adds a depth that regular tofu lacks. If using plain tofu, add a splash of liquid smoke or extra soy sauce.

Is this spicy?

Mildly — one red chili and 2 tablespoons of curry paste give a gentle warmth. Remove the chili seeds for less heat.

What is wok sauce?

A bottled Asian stir-fry sauce (available at most supermarkets). Oyster sauce or hoisin thinned with a little water works in a pinch.

Can I make it vegan?

It already is — rice, tofu, vegetables, and vegetable broth.

What rice should I use?

A true risotto rice like Carnaroli or Arborio is essential — its starch creates the creamy texture that makes this dish work.

• Involtini di Verza Ripieni di Riso e Zucca (Volume 3)
• Riso Basmati al Wok con Pollo e Verdure (Volume 3)
• Riso Fritto Espresso (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.