Thai Partridge Risotto

Name: Partridge Risotto
Yield: 4
Ingredients: 2 cm knob fresh turmeric (peeled and finely grated); 3 cm knob fresh ginger (peeled and finely grated); 2 stalks lemongrass (outer leaves removed, tender inner core finely minced) or minced jar from Waitrose; 2 red bird's eye chilies (finely sliced; seed for less heat); 3 cloves garlic (finely minced); 6 skinless partridge breasts (sliced into thin strips); 300g Arborio or Carnaroli risotto rice; 1 medium shallot or small onion (finely diced); 1 litre hot chicken or light vegetable stock; 200ml coconut milk with coconut cream (adds silkiness without overpowering); 1 tbsp fish sauce (for rich umami seasoning); Juice and zest of 1 fresh lime; 1 tbsp neutral oil (e.g., coconut or peanut oil); 1 tbsp butter; Salt and white pepper; 1 small handfull Thai basil leaves (roughly torn); 2 knobs of butter; 100g grated parmesan; 1 small handfull fresh coriander (finely chopped)

Sep 24

2 min read

Updated: Sep 25

Combining classic Italian arborio risotto with aromatic Thai aromatics creates an exceptionally fragrant, creamy dish. The earthy flavor of lightly seared partridge pairs beautifully with vibrant fresh turmeric, citrusy lemongrass, spicy chili, and fresh herbs.

Prep: 20 mins | Cook Time: 30 mins | Serves: 4

INGREDIENTS

For the Thai Aromatic Paste (Fresh Base):

2 cm knob fresh turmeric (peeled and finely grated)
3 cm knob fresh ginger (peeled and finely grated)
2 stalks lemongrass (outer leaves removed, tender inner core finely minced) or minced jar from Waitrose
2 red bird's eye chilies (finely sliced; seed for less heat)
3 cloves garlic (finely minced)

For the Partridge & Risotto:

6 skinless partridge breasts (sliced into thin strips)
300g Arborio or Carnaroli risotto rice
1 medium shallot or small onion (finely diced)
1 litre hot chicken or light vegetable stock
200ml coconut milk with coconut cream (adds silkiness without overpowering)
1 tbsp fish sauce (for rich umami seasoning)
Juice and zest of 1 fresh lime
1 tbsp neutral oil (e.g., coconut or peanut oil) & 1 tbsp butter
Salt and white pepper

Herbs (Finishing):

1 small handfull Thai basil leaves (roughly torn)
2 knobs of butter
100g grated parmesan
1 small handfull fresh coriander (finely chopped)

METHOD

Sear the Partridge: Flash-cook to keep the game tender and juicy. Season the partridge strips with salt and white pepper. Heat 1 tbsp oil in a large deep skillet over high heat. Sear partridge strips for 1 to 2 minutes until just browned on the outside but still tender and pink inside. Remove with a slotted spoon to a warm plate; set aside.
Fry the Thai Aromatics & Toast Rice: Releases essential oils without burning. Lower heat to medium and add 1 tbsp butter to the pan. Add the diced shallot along with your prepared fresh paste (turmeric, ginger, lemongrass, chilies, and garlic). Sauté for 2–3 minutes until fragrant. Add the Arborio rice and stir constantly for 2 minutes until translucent around the edges and lightly coated in the golden turmeric oil.
Simmer the Risotto: Stir frequently for creamy starch release. Pour in 1 tbsp fish sauce and a splash of hot stock to deglaze the pan. Begin adding the hot stock one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue for 18–20 minutes until the rice is tender with a subtle al dente bite.
Emulsify with Coconut Milk & Lime: Creates a velvet finish with tropical brightness.
Pour in the coconut milk during the final ladle of stock. Stir gently for 2 minutes until rich and velvety. Remove the pan from heat entirely. Stir in the lime zest, lime juice, half of the torn Thai basil, and half of the coriander, butter and parmesan.
Fold Partridge & Serve: Gently fold the seared partridge strips and any resting juices back into the warm risotto. Cover and let rest for 3/4 minutes off the heat so the meat gently warms through. Spoon into shallow bowls and garnish generously with remaining fresh Thai basil, coriander, and extra sliced red chili or lime wedges if desired.