Laksa Risotto

Once you have learned to cook a basic risotto, it's amazing how many other variations one can come up with in a short amount of time. One of my favs is Laksa Risotto.

The secret is actually replacing the chicken broth with Laksa broth, which you can make either out of laksa paste and coconut milk. For those who want an easy way out, you can buy a laksa prepack in the supermarket, preferably from Prima.

Once you have the laksa broth, cooking the risotto is essentially the same as classic risotto, just control the amount of laksa broth for the spice levels in case there are those who prefer a milder taste, then add in water instead of the laksa broths at different junctures.

For a bit more aroma, I tend to add in crushed basil leaves halfway through. To garnish, sautee some lightly seasoned shrimp and top it all with some greens of your choice. Coriander, parsley and basil are all suitable.