This Laksa risotto brings together two world classics – risotto with all the flavours of Southeast Asia in every mouthful.
Estimated reading time: 10 minutes
Laksa Risotto
Today’s recipe has been a long time coming. It’s been one of my favourite dinner party recipes because it never fails to impress with its complex flavour and aroma.
I bring together the method for an authentic Italian risotto and the spices of a classic Singaporean and Malaysian laksa. The curry laksa, that is. You can get my mother’s laksa Johor recipe here.
It’s creamy, with a hint of bite. It’s fragrant, with hit after hit of nostalgic memories, with the lemongrass, galangal, dried shrimp et al.
Lovers of risotto are always speechless, never thinking they’d be eating this classic Italian dish with spices from the Far East.
And laksa lovers? They literally swoon with the first mouthful. As I do. Every. Time.
Our laksa risotto is cooked with a made-from-scratch laksa paste and coconut milk. We then top it with a piece of fried fish, sambal and lime for the juice. The toppings are open to interpretation, as you’ll see below.
Is Risotto Easy to Cook?
Risotto is a pretty easy recipe to cook, as my students will tell you. In my risotto classes, I always “train” my students to cook it as if they are serving it immediately while friends are waiting.
I have a very comprehensive post on the art of cooking risotto over at LinsFood. It tells you everything you ever needed to know about making risotto, and also what you didn’t! Click here to read my Basic Risotto post on LinsFood.
Click here for the Risotto Recipes page, there are 16 recipes so far, 3 of them, sweet; basically posh rice pudding!
The Recipe
A good risotto should be creamy, with the rice grain having just a little bite in the middle. Don’t overcook your laksa risotto, thinking you need to get rid of that final bite.
So this is what we’ll be doing.
- Soak the red chillies for the laksa paste (rempah laksa in Malay).
- Lightly marinate the fish with salt and turmeric.
- Reserve 4 tablespoons of teh coconut fat from the top of the can.
- Mix the rest of the coconut milk and stock, heat on low and leave to simmer.
- Drain the soaking chillies and make the spice paste with all the ingredients.
- Fry the spice paste for at least 10 minutes until the pecah minyak stage (oil splitting), explanation below.
- Add the rice, coat, then add the first 2 ladles of stock and stir. Keep adding ad stirring for 18 minutes. Depending on the fat content of your coconut milk, you may have to cook the risotto for 20 minutes, see recipe card.
- In the last 5 minutes, we fry the fish. Or do it when th erisotto is done cooking, whatever is more comfortable for you.
- Dish up and top as you fancy, along with the fish (or not).
What do you think? Doable?
Pecah Minyak
Pecah Minyak (in Malay) is the point where our chilli paste has lost its raw taste and changes from an emulsion to an oil and paste mix. The split is very obvious, see video at 1:20.
In English, this would be called oil separation or oil splitting. It’s a principle that’s used in many cuisines, not just Malay and Nyonya cooking.
This can take as little as 10 minutes and as much as 20 minutes. It depends on the quantity and ratio of water to oil.
I really need to do a post on this, don’t I?
Mantecatura
The whole process of whipping something to reach a creamy stage is called mantecatura (noun) in Italian.
And it is the final step when cooking an authentic risotto, resulting in the wavy texture of a well made risotto, or all’onda. You’ll see it when we do it in the recipe, your laksa risotto has a beautiful, ribbon-like flow to it.
You must always finish your risotto with the mantecatura, with some sort of fat, whether butter or olive oil, or in today’s recipe, coconut fat (and optional cheese).
How long to Cook Risotto For?
You only need about 18 minutes or so from the first addition of the stock. When your risotto is done, it should be soft and creamy, but each rice grain will still have the tiniest of bite to it.
In today’s laksa risotto, 20 minutes is a good time, given the coconut milk. If your coconut milk has a very high fat content (instead of 50%), then you may have to cover your risotto at the 20-minute mark and cook it on the lowest heat for 5 more minutes.
It’s not a traditional way of cooking risotto, but needs must.
I once made this with coconut cream (with 80% fat) and that’s what I ended up having to do. Never again.
Laksa Risotto Ingredients
Let’s go through a few of the ingredients, shall we?
Risotto Rice
We need risotto rice. We are cooking risotto, so that’s non negotiable. In this day and age, I think you can get that pretty much where you live.
There are three main types of risotto rice:
- arborio – this is probably the most widely available risotto rice outside of Italy, and so, the most commonly used.
- carnaroli – considered by many to be the best risotto rice, consistently producing creamy risotto that still maintains a bite.
- vialone nano – grown mainly in the Veneto Region, the consistency tends to be lighter and looser.
Don’t worry too much about this, use whatever you can find. Just don’t use pudding rice or sushi rice or your regular rice. It will not produce risotto, just soggy, mushy, clumpy laksa flavoured rice.
Risotto rice, when cooked, should still have a bite to it. Think soft, yet hard. Creamy but still retaining a hint of hardness in the middle of the rice grain. I talk about the science behind this on LinsFood, if you fancy reading more.
Laksa Paste (Rempah Laksa)
Unfortunately, you can’t get an authentic laksa without sourcing out some crucial ingredients. If you have access to shop bought laksa paste, you could go down that route. But I can tell you now that it WILL NEVER be as good as homemade laksa spice paste.
Click on the individual links to read more.
- Galangal (lengkuas)
An indispensible ingredient in Southeast Asia, galangal has no substitute.
- Laksa leaves (daun kesum)
Aka Vietnamese mint or Vietnamese coriander. These leaves give you the inimitable aroma and flavour of an authentic laksa from Singapore and Malaysia. Without them, your laksa is just a bowl of curried noodles.
I’ve been growing them since I first spotted them in a large Chinese supermarket in London, way back in the 90s. These days, they are very easy to purchase, as a plant, online, especially on Ebay in the UK, US and Australia.
If you don’t have access to laksa leaves, beggars can’t be choosers and all that, go for Kaffir lime leaves. Can’t get lime leaves? Finish your laksa risotto off with some chopped fresh coriander leaves (cilantro) or even chopped spring onions (scallions) for that herbal hit.
- Candlenuts (buah keras)
Known as kukui nuts in English, these add creaminess to any dish they’re used in. Macadamia nuts make the perfect substitute. Failing that, a small amount of cashew nuts work too, see recipe card below.
- Dried red chillies (cili kering)
These are not a difficult to find ingredient, but ensure that they are not smoky chillies like chipotles. Also, if you use a hot variety, your dish will be hot. Don’t want a spicy laksa risotto? Use mild dried chillies or use just 5 of them in the recipe below.
The Stock
I like to use fish or chicken stock for this. Laksa is often made with a small amount of fish or prawns. And since I like to top this laksa risotto with fish (as in the recipe) or prawns, it’s perfect.
You can use either stock or even vegetable stock.
If not making your own stock (30 minutes with fish bones and aromatics), use 1 stockpot or cube with 500 ml (1 cup) water. So that will be 2 stockpots/cubes for 1 litre (4 cups) of water for today’s fusion risotto recipe.
How to Serve Laksa Risotto
In Italy, risotto is a primo piatto, or first course, just like pasta. Yes, seriously. Outside of Italy and Italian homes, it’s served as a main course.
And that’s how you can serve this Southeast Asian syle risotto. Or Malaysian risotto. Singapore risotto? Whatever you want to call it!
It makes an incredible main at Christmas and Easter; the fish fitting the latter perfectly. I have also served it at Eid as a buffet dish, kept warm in a chafing dish.
Risotto also reheats beautifully. Just add a little stock or water and re heat on medium-low for 5 minutes or so.
Laksa Risotto Toppings
I’ve kept it simple in this recipe, just the fish and some lime, probably my favourite way when I have just 4 – 6 people sitting down to a fancy dinner.
But over the years, I’ve served this laksa risotto with so many other toppings. Here are some examples, straight from an authentic bowl of laksa noodles:
- boiled eggs
- omelette
- cucumber strips
- blanched beansprouts (taugeh)
- Thai style fishcakes
- fishballs (homemade recipe on LinsFood)
- puffed tofu (taupok)
- fried prawns
- crispy fried shallots (found in Asian shops)
The Sambal
Sambal topping on a bowl of authentic laksa, whether laksa Johor, laksa Sarawak or asam laksa, is a must. It’s the same here with our laksa risotto. You can leave it out if you’re not a fan of heat, not judging!
So what sambal? Some sort of sambal tumis is the best, but you can also use shop bought sambal oelek if that’s easier. Chinese chilli oil (aka crisp) also works.
You could even drizzle the chilli oil all over if you love living on the wild side.
If making this for Christmas, I’ve got just the thing for you! Sambal Brussels Sprouts! Click for the recipe.
How to Store
Any leftover laksa risotto can be kept in an airtight container in the fridge for up to 2 days. Reheat gently, on medium heat, with enough water or stock and stir vigorously again to get that creamy texture.
How much liquid you need and for how long, depends on the amount you’re re heating. 4 tablespoons water should be enough for 1 portion, and 3 minutes should work.
And, ideally, stir in some coconut cream or even butter or cheese for the mantecatura before serving.
Alright then, shall we get to it? I promise you that you are going to love this Malay-Italian fusion recipe.
Any questions, drop me a line, in the comments or via email. Or hit me up on socials.
And it goes without saying that if you make it, take a pic, post on Instagram to brag about it and tag me @azlinbloor and hashtag it #linsfood.
Enjoy!
Lin xx
Laksa Risotto Recipe (A Malay-Italian Fusion)
Ingredients
- 300 g risotto rice
- 400 ml coconut milk ** don't shake the can
- 1 litre fish or chicken stock
- 4 stalks laksa leaves (daun kesum) kaffir lime leaves (read article)
- 4 Tbsp vegetable oil
Laksa Paste
- 10 dried red chillies
- 1 large onion
- 2 cloves garlic
- 2 stalks lemongrass
- ½ tsp ground turmeric
- 2.5 cm galangal 1 tsp shop bought paste
- 6 candlenuts or macadamia nuts or 4 cashew nuts
- 1 tsp shrimp paste
- 1 Tbsp dried shrimp
- 2 tsp ground coriander
- 8 laksa leaves omit if unavailable, you can replace these with 4 kaffir lime leaves, middle vein removed
- 60 ml water
Mantecatura
- 4 Tbsp coconut cream from the top of can
- 60 g parmesan cheese optional, especially if not topping with seafood
Fish
- 4 fish fillets
- ½ tsp ground turmeric
- ½ tsp salt
- 2 Tbsp vegetable oil
Toppings (more suggestion in article above)
- the fried fish
- lime
- sambal
- laksa leaves or fresh coriander leaves cilantro
Instructions
Prep Work
- Soak Red Chillies. Put the kettle on with enough water to fill a small bowl (like a cereal bowl).Snap or cut your red chillies with a pair of scissors straight into the bowl.10 dried red chillies
- Pour the hot water all over, to cover the chillies. Cover and leave to soak until you need them or for a minimum of 15 minutes.
- Marinate the Fish. Rub the salt and turmeric all over the fish fillets and set aside until needed.4 fish fillets, ½ tsp ground turmeric, ½ tsp salt
- Coconut Milk. Spoon out 4 Tbsp off the top of the coconut milk (the fat) and set aside.400 ml coconut milk
- Stock. Heat the stock and the rest of the coconut milk on low and bring to a very gentle simmer. Add a stalk of laksa leaves (or 2 kaffir lime leaves) and leave to simmer on the lowest setting until it's needed.1 litre fish or chicken stock
The Spice Paste
- Peel the onion and quarter it. Add to your food chopper.Peel the garlic and throw it in as well, whole is fine.Thinly slice the lemongrass and also add to the chopper.1 large onion, 2 cloves garlic, 2 stalks lemongrass
- Drain the soaking chillies, give them a quick rinse and tip into the food chopper.
- Now add all the other paste ingredients to the food chopper.Chop until you have a fine paste (1:05 in the video).½ tsp ground turmeric, 2.5 cm galangal, 6 candlenuts or macadamia nuts, 1 tsp shrimp paste, 1 Tbsp dried shrimp, 2 tsp ground coriander, 8 laksa leaves, 60 ml water
Let's Get Cooking
- Heat the oil on medium heat and fry the spice paste for a good 10 minutes until the pecah minyak stage, where there is a clear separation between the oil and the paste. If things are browning too quickly, reduce the heat to medium-low.4 Tbsp vegetable oil
- Tip in the rice and mix well for 30 seconds to coat the rice with the spice paste.300 g risotto rice
- Add ¼ cup (2 ladles) of the simmering stock and 2 stalks of laksa leaves and stir gently. (Or half a cup if you're not patient enough). Stir until the stock evaporates. When the stock has evaporated, add about 125 ml (½ cup) of the stock, stir, and repeat this process for 18 minutes. Set a timer.At the end of the 18 minutes, check the rice. Is it done? If not, add 2 more ladles. If rice is still not done after 20 minutes, add 2 more ladles, stir, then cover and cook on the lowest heat for 5 minutes.The higher the fat content of your coconut milk, the longer it'll take the rice to cook.We don't usually cover risotto when cooking but the high fat content in coconut milk may make this step necessary. Read the article above.
Mantecatura
- When your risotto is fully cooked (creamy, with the rice retaining a little bite), it's time to stir in the coconut fat we reserved earlier, and, if using, the cheese.Add the coconut fat and cheese and stir vigorously to create a creamy emulsion. Dish up as stated above.4 Tbsp coconut cream, 60 g parmesan cheese
Fry the Fish
- In the last 10 minutes or so of the risotto cooking, fry the fish for 5 minutes, giving the skin a good char. Be sure to start with the skinless side down, so your skin is done last, and is nice and crispy.Serve up your risotto with a piece of fish on. Read the article above for how to serve.2 Tbsp vegetable oil