Instructions: Into a thick-bottomed pan on high heat, pour cooking oil. Add ginger, garlic, coriander, onion, lemongrass, cardamom, chili powder and Panang curry. Allow to cook until fragrant, about 20 seconds.

Reduce heat to medium, then add rice. Stir to coat well. Add 1/2 cup chicken broth, melt in butter and cook 30 to 40 minutes on medium heat, adding an additional 3 1/2 cups broth by the 1/2 cup as it is absorbed by the rice. While cooking, taste and season with turmeric, more Panang curry and saffron soaked in white wine as needed. When almost cooked, add grated Parmesan and stir into rice.

In separate saucepan, bring remaining 2 cups chicken broth to a boil and add the fish cubes. When nearly cooked over medium heat, add the shrimp and mussels.

Cook lightly in boiling broth until mussel shells open.

Dish out risotto onto plates. Place a portion of fish on each dish. Garnish with basil and a red chili quartered 2/3 down its length, then spread out like the petals of a flower.

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