Thai Risotto with Calamari with Riverbench Estate Pinot Noir

This new take on a classic dish is absolutely packed with spices. The unique Asian flair gives our Estate Pinot a new twist as layers of flavors stimulate the senses. Use a heavy skillet for this dish, and be sure to sip a glass while you’re stirring!

• 1 tsp. olive oil
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4-5 cups chicken broth, warmed
• 2 tbsp. soy sauce
• 2 tbsp. fish sauce
• 1 tbsp. red curry paste
• 1 tsp. fried rice seasoning
• 1 tsp. red chile paste
• 1 tsp. chopped lemongrass
• 1 tsp. grated lime zest
• 1 tbsp. lime juice
• ½ cup coconut milk
• ½ lb. shrimp or diced calamari, fresh or thawed
• 1 cup green peas
• Salt and pepper
Sauté the onion and garlic in the olive oil until translucent and fragrant. Add rice and brown for 1 minute, stirring constantly. Add chicken broth, ½ cup at a time, stirring frequently, until absorbed into the rice.
When 2 cups have been added, stir in soy sauce, fish sauce, curry paste, seasoning, chile paste, lemongrass, lime zest and juice. Continue to stir in broth until rice is al dente.
Stir in seafood and heat through. Add green peas and coconut milk and continue stirring until warm and creamy. Season with salt and pepper.

Serves 4 as a side dish with marinated flank steak, or 2 as a main meal.