Thai Risotto

Directions

1. 1
   1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer.
2. 2
   2) Saute the shallots, celery and garlic until soft and translucent over medium heat.
3. 3
   3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high.
4. 4
   4) Add the dry white wine (I prefer sparkling wine.)
5. 5
   Cook until absorbed.
6. 6
   5) Add the dried herbs and chili peppers.
7. 7
   6) Add the coconut milk mixture, 1/2 cup at a time, waiting until the liquid is absorbed until adding the next half cup.
8. 8
   7) In a separate skillet, cook the mushrooms.
9. 9
   Once they are cooked, add the peas and cook through.
10. 10
    8) Combine the mushrooms with the risotto and cook 5 more minutes.
11. 11
    Remove the hot peppers.
12. 12
    9) Optionally, garnish with scallions and cilantro.