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Pho Risotto

Arborio rice cooked with pho broth into a creamy risotto, topped with poached chicken green onions, chili oil and soy sauce.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 servings
Author Olivia Lam

Ingredients

For the Poached Ginger Chicken:

  • 4 cups Water
  • 3 Slices of Ginger
  • 1 Green Onion (cut into 3 inch pieces)
  • 6 Boneless Skinless Chicken Thighs

For the Pho Risotto:

  • 5 Tbsp Unsalted Butter
  • 1 Tbsp Vegetable Oil
  • 1 Shallot (finely diced)
  • 2 Garlic Cloves (minced)
  • 3 Green Onions (sliced, white and green parts separated)
  • 1 1/2 cups Arborio Rice
  • 1/2 cup Sake
  • 6 cups Pho Broth (I used Ocean's Halo)
  • 1/3 cup Grated Parmesan Cheese
  • 1/2 Tbsp Fish Sauce
  • Salt and White Pepper (for seasoning)
  • As Needed Chili Garlic Crisp Oil
  • As Needed Sweet Soy Sauce
  • As Needed Cilantro Leaves
  • As Needed Black and White Toasted Sesame Seeds

Instructions

For the Poached Ginger Chicken:

  • Add the water ginger, and green onion to a pot. Bring the water to a boil. Add in chicken thighs and bring the water back to a boil. Reduce the heat to medium low. Cover the pot and simmer for 10 minutes. Turn off the heat and let the chicken thighs sit, covered, for 15 minutes. Remove the chicken thighs from the pot and set them aside in a bowl. When the chicken thighs are cool enough to handle, shred them into pieces. Set aside.

For the Pho Risotto:

  • Pour the pho broth into a sauce pot and heat it over medium heat. Cover and keep warm over low heat while cooking the risotto. Make sure the broth is not bubbling.
  • Heat a large pan over medium high heat. Place 1 tablespoon of the unsalted butter and vegetable oil into the pan and allow the butter to melt. Add the shallot to the pan and cook until translucent. Mix in the garlic and white parts of green onion. Cook until fragrant 1 minute.
  • Add in the Arborio rice and cook for 3 minutes until lightly browned and toasted. Pour in the sake and cook until it has been absorbed. Add in a few ladles of the warm pho broth and mix frequently until most of the liquid has been absorbed. Lower the heat to medium low heat so that the risotto is gently simmering. Repeat this process, adding in a few ladles of broth and mixing until it's been absorbed, until all of the broth is used or until the rice is cooked and creamy. This will take about 20-30 minutes. Mix in the remaining unsalted butter, parmesan cheese, and fish sauce. Taste for seasoning. Season with salt and white pepper if needed.
  • When you're ready to serve, portion the pho risotto onto plates. Top with some of the shredded poached chicken. Drizzle chili garlic crisp oil and sweet soy sauce on top. Garnish with the sliced green parts of the green onion, cilantro leaves, and sesame seeds. Enjoy!