Curry risotto with coconut milk and shrimp tartare

Name: Curry risotto with coconut milk and shrimp tartare
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Carnaroli rice 1 ¾ cup; Coconut cream 0.8 cup; Shrimps red 7; Curry 1 spoonful; Parmigiano Reggiano PDO cheese 1.1 oz; Tobiko to taste; Water 6 &frac13; cups; Fresh ginger 1.8 oz; Sichuan peppers to taste

it de es fr br

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4

PRESENTATION

Recipe by
Rosy Chin

So here's the thing, curry risotto is not just any rice dish—it is where classic Italian comfort food gets a bold twist from Southeast Asian flavors. Seriously good. What really makes it pop is the creamy base, made with coconut milk. This gives the rice a rich, moist texture and a touch of sweetness that just balances the curry's heat. This isn't just any curry risotto. It's a fusion of Italian and Thai vibes that hits in every bite. You get that familiar al dente risotto feel with an unexpected pop of tangy and aromatic spice. And you know, Italian chefs love this kind of fusion for special dinners, especially in Milan where modern food trends meet classic techniques. The real charm? It’s topped with shrimp tartare and shiny orange tobiko—pretty impressive for guests or date night.

And listen, while some folks think risotto is a winter dish, this coconut milk risotto is bright enough for all year. The tender shrimp tartare has a clean, slightly sweet taste. Really pairs well with the warming curry and golden rice. Unlike heavier Italian risottos that stick to mushrooms or cheese, this version goes lighter. For sure, it lets the seafood and curry do the talking. It's kinda like enjoying a seafood risotto at the beach in Liguria, but with a Southeast Asian twist. Totally unexpected. Plus, when you're sharing this dish, it’s easy to spark conversations about food memories, travel, or just how these flavors mesh so well. For anyone who loves serving something a bit different, this dish is a great way to show off at dinner parties. Both the shrimp tartare and the coconut curry risotto base are, no question, crowd-pleasers. And that fusion style? It makes every plate look and taste a little bit special. Whether it's a sunny afternoon gathering or a cozy evening indoors, this dish promises to be a hit, blending the best of both worlds into one delicious meal.

INGREDIENTS

Carnaroli rice 1 ¾ cup (320 g)

Coconut cream 0.8 cup (200 g)

Shrimps 7 - red

Curry 1 spoonful

Parmigiano Reggiano PDO cheese 1.1 oz (30 g)

Tobiko to taste

for the broth: Water 6 ⅓ cups (1.5 l); Fresh ginger 1.8 oz (50 g); Sichuan peppers to taste

Preparation

How to prepare Curry risotto with coconut milk and shrimp tartare

To prepare the curry risotto with coconut milk and shrimp tartare, first make the ginger broth: in a small pot, pour Sichuan pepper, sliced ginger (washed but not peeled) 1, and water 2. Bring to a boil and simmer for about 15 minutes 3.

In the meantime, take a handful of Sichuan pepper, place it in a mortar, and crush it to grind finely 4; alternatively, you can use a pepper mill. In a pan, pour the rice 5 and add the pepper 6.

Add the curry powder 7 and a pinch of salt 8. Then toast everything over medium-low heat for a few minutes, stirring often 9. There will be no need to add any fat.

At this point, take a ladle of broth, being careful to avoid the pepper and ginger 10, and add it to the rice 11. Stir 12 and cook the rice, adding more broth as needed.

Meanwhile, prepare the shrimp: remove the head, shell 13, and the internal vein using a toothpick 14. Coarsely chop the cleaned shrimp with a knife 15.

Transfer them to a bowl 16, then season with grated lime zest 17 and a drizzle of oil 18.

If you like, add a pinch of salt and mix 19. As soon as the rice is cooked 20, pour in the coconut milk cream 21.

Stir 22, then turn off the heat and stir in the grated Parmigiano Reggiano 23, mixing everything well 34.

Finish the dish with 3 tablespoons of shrimp tartare 25 and garnish with fish roe 26. Serve your curry risotto with coconut milk and shrimp tartare immediately 27!

Storage

It is advisable to consume the curry risotto with coconut milk and shrimp tartare immediately; if necessary, you can store it in the refrigerator for up to one day.