Coconut Risotto

Ingredients

Arborio rice 25g

Carnaroli rice 25g

Vialone nano rice 25g

Coconut (pulp) 70g

Coconut milk 200ml

Vegetable broth 100ml

Sour cream 1 tbsp

Mascarpone cheese 1 tbsp

Shrimp 12 pcs

Honey 1 tsp

Butter 1 tbsp

Ground black pepper 1 pinch

Salt to taste

Prepare the shrimp in advance (boil, fry, or bake). In a heavy-bottomed saucepan, fry the rice in butter for 3-4 minutes. Add about 100ml of coconut milk and let it sit for 3-4 minutes. Do not stir! Only after the milk has been absorbed, begin adding 2 tbsp at a time. Pour in the milk. Once all the milk has been used, add the honey, sour cream, and mascarpone, season with salt and pepper.

Only once the rice has completely absorbed the milk should we begin adding the broth. You may need less broth. Cook the rice until al dente. Add the broth one tablespoon at a time. Finally, add the coconut flesh and shrimp, stir, and serve immediately.

This recipe requires only a small amount of broth/water. The liquid from the coconut milk, sour cream, and mascarpone is sufficient. Be careful when adding the broth/water. It's best to taste the risotto. It usually takes about 20 minutes for the rice to reach the desired consistency. After 17-18 minutes, stop adding the liquid and cover the pan with a lid.

Enjoy!