Melt Butter in Dutch oven on stove. Add Onion and cook until just brown. Add Arborio Rice and cook several minutes. Add Garlic and Ginger, then stir in Wine and cook until absorbed.
Stir Red Curry Paste and Lime Juice into Rice. Add Soy Sauce, 12 oz Coconut Milk, and Chicken Broth. Cover with foil and then lid sealing tightly and cook in 400 oven until all liquid is absorbed, about 20 minutes.
While risotto is baking, deep fry Boneless Pig Wings for 3-5 minutes until warm through with slight crisp on the outside.
Remove risotto from oven and stir in Parmesan Cheese and remaining Coconut Milk. Plate in bowls and top with Pig Wings, Pineapple chunks and garnish with chopped Parsley.
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Ingredients
Directions
Melt Butter in Dutch oven on stove. Add Onion and cook until just brown. Add Arborio Rice and cook several minutes. Add Garlic and Ginger, then stir in Wine and cook until absorbed.
Stir Red Curry Paste and Lime Juice into Rice. Add Soy Sauce, 12 oz Coconut Milk, and Chicken Broth. Cover with foil and then lid sealing tightly and cook in 400 oven until all liquid is absorbed, about 20 minutes.
While risotto is baking, deep fry Boneless Pig Wings for 3-5 minutes until warm through with slight crisp on the outside.
Remove risotto from oven and stir in Parmesan Cheese and remaining Coconut Milk. Plate in bowls and top with Pig Wings, Pineapple chunks and garnish with chopped Parsley.