A Rich, Fragrant Mashup That Marries Italian Creaminess with Southeast Asian Spice

This dish is a love letter to culinary contrast—creamy Italian risotto, steeped in the unmistakable aroma of laksa spices, and finished with a delicate prawn foam that adds both elegance and essence. With its velvety texture and layers of coconut, lemongrass, and chili heat, it delivers depth and comfort while still feeling refined. This is not just a dinner—it’s an experience, perfect for entertaining or a gourmet moment at home.

Ingredients

Serves 4

For the laksa risotto

• 200g arborio rice (1 cup)
• 2 tbsp laksa paste
• 2 tbsp neutral oil
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 stalk lemongrass, bruised and knotted
• 600ml chicken or seafood stock, warmed (2½ cups)
• 100ml coconut milk (⅓ cup + 1 tbsp)
• 1 tbsp fish sauce
• ½ tsp sugar
• 4 prawns, shelled and deveined (reserve shells for foam)
• Juice of ½ lime

For the prawn foam

• Reserved prawn shells
• 200ml water
• 1 tsp light soy sauce
• 1 tbsp butter
• 1 tsp lecithin powder (for foaming) or ½ tsp soy lecithin granules

To garnish

• Fresh coriander, daun kesum (Vietnamese mint), or micro herbs
• Chili oil or sambal
• Optional: crispy shallots or shredded laksa leaf

Instructions

Begin by preparing the prawn stock for your foam. Sauté the prawn shells in a small saucepan with a touch of oil until pink and aromatic. Add water, bring to a gentle simmer, and reduce for 10–15 minutes. Strain and reserve the broth. Stir in soy sauce and butter, and set aside to cool slightly.

In a wide pan, heat neutral oil and sauté the garlic, shallot, and lemongrass until fragrant. Add the laksa paste and toast for a minute to bloom the spices. Stir in the arborio rice and cook until glossy and slightly translucent.

Begin adding the warm stock ladle by ladle, stirring continuously and allowing each addition to absorb before adding the next. About halfway through, add the coconut milk, fish sauce, and sugar, continuing to stir and taste as the mixture thickens and softens.

In the final few minutes, stir in the lime juice and season to taste. Just before serving, quickly sear the prawns in a separate pan with a splash of oil until just cooked and golden.

To create the prawn foam, reheat the prawn broth and use an immersion blender to foam the surface with lecithin powder until a light, airy foam forms. Skim the top layer gently for plating.

Spoon the creamy laksa risotto into shallow bowls, top with the seared prawns, and crown each plate with a generous scoop of prawn foam. Garnish with fresh herbs, a swirl of chili oil, and a sprinkle of crispy shallots if desired.

Cooking Tips

Keep your stock warm throughout—it helps maintain the risotto’s cooking rhythm. Stir often but gently to release the rice’s starch without breaking the grains. Lemongrass can be removed before serving for a smoother texture. Use lecithin powder or soy lecithin granules to stabilize the prawn foam—available at specialty grocers or online. If foam isn't your style, the broth can be reduced and drizzled for a more rustic finish. Don’t skimp on fresh herbs—they lift and balance the richness beautifully.