Risotto de Coco — Coconut Risotto

RecipeTrina BarduscoComment

Serves 6

1 1/2 cup arborio style white rice
1 cup grated coconut
1 can of unsweetened coconut milk
1 red pepper
1 yellow pepper
1 green pepper
1 jalapeño pepper
1 medium size onion
3 cloves of garlic
A big splash of white wine

I’ll start off by saying that the way I cook this risotto is by using the same exact methods my Italian grandmother taught me for making regular risotto. So if you already know how to make risotto, you’re all set. In a large cast iron skillet or thick copper pan or whatever you’ve got that won’t burn rice easily! Can be deep or medium deep, but not a small rice cooker. Sautee diced onions and garlic in either coconut, corn, safflower or canola oil for about three minutes or slightly brown. Then add all types of diced peppers (I like dicing long strands) for about 5 - 10 minutes at a medium flame. Raise the flame and add white wine. Mix in salt, pepper, when wine begins to simmer. In a separate bowl, mix the dry grated coconut with the rice and then add to skillet on stove. Constantly mix the rice and allow it to absorb the flavors of wine, peppers etc. Let the rice get slightly toasty, but never brown. Add half a cup of water and keep stirring. (This is a good moment to add bouillon, orange or ginger zest.) Gradually add more water, little by little, and mix until the water evaporates every time. Repeat. When the rice is still al dente but close to being done, add the full can of coconut milk for a creamy finish. Let it get nice and creamy by stirring with a wooden spoon and then serve!

Photos by Juan Ayora. 

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