Coconut Curry Risotto

I have never really tried making risotto before.  Have had it several times, sometimes it has been fabulous, and other times...not so fabulous.  I can recall a recent MasterChef episode when Chef Ramsay went off about risotto, and for whatever reason, I was inspired to try and make it.  I came across this recipe over at Mackin' Cheese, which spoke to me, and I gave it a try.  Here is the recipe:

1 small onion, finely chopped
2 carrots, finely sliced
2 tablespoons fresh ginger, grated
2 cloves garlic, minced
1/4 cup olive oil
2 teaspoons paprika
1 teaspoon red curry paste
1 cup arborio rice
1/3 cup dry white wine
3 cups chicken broth
4-5 mushrooms, thinly sliced
3/4 cup coconut milk
Fresh chopped cilantro
1 lime, cut into wedges
Salt, to taste

In a medium-sized pot, warm the chicken broth.  Set aside (but keep warm).

In a large pot over medium heat, add the onions, carrots, ginger, garlic, and olive oil.  Heat until the onions begin to soften (just a few minutes).  

Now we add the rice, paprika and red curry paste.  Stir well.  Make sure the rice is coated in oil.  Next up is the dry white wine - add this to the large pot as well.

Measure out 1 cup of the warm chicken broth, add it to the rice mixture and stir until the liquid is absorbed.  Pour in the coconut milk and add in the mushrooms.  Stir until the coconut milk is absorbed.  Add another cup of the broth, and again, stir until absorbed.  Continue to repeat this step until all the broth has been added and the liquid has absorbed.

Garnish with lime and cilantro (if desired).

There is a lot of stirring involved in this dish, so be sure to plan your meal accordingly (cook times) - or make sure you have extra hands in the kitchen!

VERDICT:
This was AMAZING.  A lot of work, but so very good.  Like so good.  Oh my!