Peranakan-inspired Tricolore Risotto

Ingredients

In this Peranakan-inspired version, we have incorporated traditional Peranakan ingredients and spices to infuse the risotto with the unique flavors of the cuisine. Additionally, we have divided the risotto into three sections, each representing a different aspect of Peranakan cooking, adding a visual and flavor contrast to the dish. We alse have the original recipe for Risotto tricolore, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• For the green section: For the green section:
• 1 cup (30g) spinach, chopped 1 cup (30g) spinach, chopped
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• For the yellow section: For the yellow section:
• 8-10 medium-sized prawns, peeled and deveined 8-10 medium-sized prawns, peeled and deveined
• 1/2 cup (75g) diced pineapple 1/2 cup (75g) diced pineapple
• For the red section: For the red section:
• 1/2 cup (100g) diced tomatoes 1/2 cup (100g) diced tomatoes
• 1 red chili, thinly sliced 1 red chili, thinly sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth over medium heat until hot but not boiling. Keep it warm.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the bruised lemongrass, sliced galangal, and turmeric powder to the skillet. Cook for 2-3 minutes to release the flavors.
4. 4.
   Add the Arborio rice to the skillet and stir well to coat the grains with the aromatic mixture.
5. 5.
   Begin adding the warm broth to the skillet, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 15-20 minutes or until the rice is cooked al dente.
6. 6.
   Stir in the coconut milk and season with salt and pepper to taste.
7. 7.
   Divide the risotto into three equal portions in separate bowls.
8. 8.
   For the green section, add the chopped spinach and fresh cilantro to one portion of the risotto. Mix well until the spinach is wilted and the herbs are evenly distributed.
9. 9.
   For the yellow section, heat a separate skillet over medium heat and cook the prawns until they turn pink and are cooked through. Add the diced pineapple to the skillet and cook for an additional minute. Add this mixture to the second portion of the risotto and mix well.
10. 10.
    For the red section, add the diced tomatoes and sliced red chili to the third portion of the risotto. Mix well to incorporate the ingredients.
11. 11.
    To serve, arrange the three sections of risotto side by side on a plate, creating a tricolore effect.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder, but use half the amount.
• Arborio rice — Rinse the Arborio rice under cold water before cooking to remove excess starch and achieve a creamier texture.
• Prawns — Ensure the prawns are deveined and peeled before cooking for a more enjoyable eating experience.
• Red chili — Adjust the amount of red chili according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• For a richer flavor, you can substitute half of the chicken or vegetable broth with seafood broth.
• To make the dish more aromatic, add a pandan leaf to the broth while heating it.
• Experiment with different Peranakan ingredients such as kaffir lime leaves or belacan (shrimp paste) to add more depth to the flavors.
• If you prefer a spicier risotto, add a few drops of sambal oelek or chili paste to the red section.
• Garnish the dish with some fried shallots or chopped peanuts for an extra crunch.

Serving advice

Serve the Peranakan-inspired Tricolore Risotto as a main course, accompanied by a refreshing side salad of mixed greens dressed with a light vinaigrette. The vibrant colors of the risotto make it an eye-catching centerpiece on the dining table.

Presentation advice

To enhance the visual appeal, arrange the three sections of risotto in a neat and distinct manner on the plate, ensuring that the colors are clearly visible. You can also garnish each section with a sprig of fresh herbs or a sprinkle of grated coconut for an added touch of elegance.