-
1
Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat.
-
2
Reduce the heat to low and keep warm.
-
3
In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat.
-
4
When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes.
-
5
Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt.
-
6
Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant.
-
7
Add the rice to the pan; mix well to coat the grains in the flavorful oil.
-
8
Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan.
-
9
Simmer until the wine has almost completely evaporated, about 3 minutes.
-
10
Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes.
-
11
Add 3/4 cup broth and once again cook until evaporated, stirring constantly.
-
12
Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total.
-
13
Remove from the heat and stir in the sesame oil and Parmesan.
-
14
Serve garnished with Parmesan, basil and pickled ginger.
