Recipe : Main Course

Confit shredded chicken thigh
on a Kaffir lime leaf & wasabi butter risotto with a miso dressing

For the confit chicken, place chicken thigh in pot and cover with duck fat & simmer till falls away from the bone, then shred ready to fold into the risotto.

Risotto :

Miso Dressing :

3 tablespoons Olive Oil
1 cup minced onion
2 kaffir lime leaves
1x lemongrass 3to 4cms
1x fresh lime
2 cups Arborio
1/2-cup dry white wine
6 cups fish stock/chicken stock heated up
1/2 teaspoon salt
2 tablespoons wasabi butter cut into bits
Fish sauce to season
Freshly Ground Pepper

100gms red miso
100gms brown sugar
50mls Red wine honeygar or White Balsamic Vinegar
50mls grape seed Oil

Directions :

Sauté onions in olive oil. Add rice, season & stir coating with the olive oil and cook out till the rice is translucent. Add wine and reduce down by 2/3rds, then you need to start adding small quantities of the stock 1/2 cup at a time and salt-stir well. Cook, stirring constantly, until all liquid is absorbed. Continue to add stock in ½ to 3/4-cup increments until each successive batch has been absorbed, stirring constantly until rice mixture is creamy.

Remove from heat, whip in wasabi butter and finish with fish sauce (this is the key to the seasoning). Serve

This simple miso dressing is also a match made in heaven for tuna and other fish.

Place miso brown sugar and vinegar in a pan on low heat. this may need a little more sugar!! Once cool place in whisk and drizzle in oil. This can be drizzled over or under the risotto


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