Tuesday, March 11, 2008

coconut risotto

• 3 tablespoons vegetable oil
• 1 cup finely chopped onions
• 2 cups extra aborio rice
• 2 cups chicken stock or vegetable broth mixed with one cup coconut milk
• 1/3 cup grated coconut
• 1 teaspoon salt
• fresh ground black pepper, to taste
1 Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes.
2 Add the rice and stir to coat with oil for 2 minutes. Pour in 1 cup of the chicken stock, then the remaining ingredients. Bring to a boil and lower heat to a simmer.
3 Simmer adding stock 1 cup at a time as it is absorbed until all the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes.

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