Coconut Risotto
Recipe courtesy Brian Hill, 2010
Show: Private Chefs of Beverly Hills
Episode: Rockin' Rolls
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- Recipe categories: Rice, Coconut,
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By pegiu_8501475
oak park, IL
on April 19, 2013
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I have made risotto ever imaginable way: microwave, sl. Cooker, oven and stove top. This is by far the most delicious outcome I have had. The coconut milk adds a perfect creaminess and very subtle flavor. Don't think you would know there is coconut milk in the risotto if you weren't told. I sautéed red and yellow peppers and leeks and added them to the finished risotto. Put sautéed mushrooms on top to serve. Halved the recipe and checked at 18 mins. took out at 27 mins. There was still some liquid left but rice was finished so just stirred it in with veggies. Totally absorbed. I added some Parmesan and more pepper to finish. This is the way I will make risotto in the future. Loved it!!!! Used one cup stock and whole 14 oz can of milk.