Thai Red Curry Risotto

Ingredients

• About 4 cups fat-skimmed chicken broth
• 1 ½ cups arborio or other short-grain white rice
• 4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced
• 1 onion (about 6 oz.), peeled and chopped
• ¼ cup grape seed or other salad oil
• 3 tablespoons chopped fresh cilantro
• Salt
• + 8 more ingredients
• • 1 cup coconut milk (regular or low-fat; stir before measuring)
  • ¾ teaspoon Thai red curry paste (see notes)
  • ½ cup dry sherry
  • 2 teaspoons paprika
  • 3 tablespoons grated peeled fresh ginger
  • 1 lime (about 3 oz.), rinsed and cut into 6 wedges
  • 1 ½ cups frozen petite peas
  • 2 cloves garlic, peeled and chopped

1. In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.

2. Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherr...

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