2 cups Arborio rice
3 tablespoons olive oil
8 cloves garlic, minced
1 ½ teaspoons curry powder
2 cups coconut milk
4 cups chicken or vegetable stock
3 cups white wine
2 teaspoons sea salt
Freshly ground black pepper to taste
2 lap cheong sausages, thinly sliced
Cilantro for garnish
Grated Parmesan cheese (optional)
In a medium to large sized pot, heat the olive oil on medium high heat. Sauté the garlic for 1 to 2 minutes until fragrant. Add the rice and curry powder; gently fold the rice and curry over with the garlic for about 2 minutes. Don’t let the rice get charred or browned.
Lower the heat to low or medium low (depending on the strength of your stove- it should be a gentle simmer and not burning the bottom of the rice) and pour in 1 cup of the coconut milk and 1 cup of the stock, stirring gently. Then add 1 cup of the wine, stirring gently again, taking care not to mash the rice. Allow the risotto to simmer for a few minutes until the liquid has been absorbed, taking care not to burn the bottom of the rice.
Repeat this step above until all the coconut milk, stock and wine has been used up. The entire process from the first cup of coconut milk to the time the risotto has absorbed the final liquid should take approximately 45 minutes to 1 hour.
In a skillet, sauté the lap cheong on high heat for 1 to 2 minutes until lightly browned. Drain the lap cheong on paper towels.
Spoon the risotto onto a serving bowl. Top with lap cheong and sprigs of fresh cilantro. If using, sprinkle the grated Parmesan cheese over the risotto. Serve very warm.