Seafood Risotto oft reported to be paired with Chardonnay or a Pinot Grigio in Italian culinary discipline, takes a noticeable twist in the latest innovation reported in the New York Times. The pairing as reported in the article replaces the typical Italian pairings and flavors with authentic Asian pairing and condiments. Facts provide that this innovation use coconut milk instead of white wine. Doubtless, of the fact that this dish replaces the crispiness of white wine with the nutty flavor coconut milk it also caters to a fusion category and an Asian palate.



The Italian consumer might not even want to call it a risotto, but can consider the sharpness added to coconut milk with limejuice and sharp fish sauce as the sharpness that comes out when seafood, rice and stock is blended white wine. However, the transference of the ingredients of risotto to an Asian plane has elevated the aroma and flavor by the addition of lemon grass.



What remains in dark is the technique employed to steep seafood in coconut milk and the result of Arborio rice paired with coconut milk instead of white wine. It can well be called Thai Pad rice rather than an Italian seafood risotto with a major divergence of pairing liquid from something as sharp as white wine to smooth as coconut milk.