"Phosotto" - Pho Broth Risotto Recipe

How to make it

1. Heat the neutral oil in a large pan over medium heat, then add the minced shallots and cook for 2 minutes until softened.

2. Add the arborio rice and stir to coat it fully in the olive oil and shallots. Pour in the white wine and cook until the rice absorbs it completely.

3. Begin adding the pho broth ½ cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until all the broth is absorbed and the rice is creamy and tender, about 20–25 minutes.

4. Turn off the heat and stir in the butter, Parmesan cheese, and black pepper until fully incorporated and glossy.

5. Spoon the pho-sotto into bowls and finish with fresh Thai basil, cilantro, green onions, jalapeños, and a squeeze of lime. Drizzle the risotto with Lee Kum Kee Hoisin Sauce and Lee Kum Kee Sriracha.

    

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