Risotto With Chicken, Lemon Grass And Coconut Milk

Peel lemon grass, chop 3 inches from the bottom and keep whole.

Heat 1 tablespoon oil in a heavy-duty pan. Add the ginger, garlic, scallions and lemon grass stalk and saute for 3-5 minutes. Add the chicken and saute for 5 minutes. Season with salt to taste and set aside.

For the risotto, heat the remaining oil in a heavy saucepan. Add the onion and saute for about 2 minutes. Add the rice and red pepper flakes and stir.

Add the chicken broth, 1 1/2 cups at a time, stirring well after each 1 1/2 cups, until the liquid is absorbed. When rice is tender but firm (about 20 minutes), turn off the heat. Add the coconut milk, fish sauce and cilantro and stir. Add the chicken mixture. Remove the lemon grass stalk.

For garnish, sprinkle with scallions and peanuts, if desired.