Receta Coconut Risotto...
The mister calls me ten times a day, with real important questions, like, "What are we having for dinner?" or to pass along real important information, like, "Did you see who's on Dancing With The Stars ?" He loves talking on the phone and with the invention of Bluetooth he is able to walk and talk and do other things (go in the men's room!) that in the past he hasn't been able to do while on the phone. Every day at noon the mister heads outdoors for a walk and at 12:05 every day my phone rings - as he's crossing Corson Avenue on his way to lunch...he likes to tell me he's getting in his "exercise"...translation: I'm walking today so there had better be dessert tonight! But here's the thing...yes, the mister walks every day ...one mile to the restaurant where he loads up on cheeseburgers and fries and then he walks one mile back to his office...without breaking a sweat - he strolls - and he thinks that's exercise. He's delusional. I, on the other hand, walked 4 miles, sweated profusely, and so I was entitled/rewarded with Coconut Risotto for dinner, which is dinner and dessert in one glorious bowl.
Risotto is more than just creamy rice...it's serious comfort food...and a bite of Coconut Risotto will transport you from the doldrums of winter to a warm, sandy beach in Hawaii...think of it as Vacation Rice.
Risotto takes time to cook, that's the only drawback - you have to stir in the liquid slowly, waiting for it to be absorbed before adding more, so it can take about 30 minutes...but it's SO worth the wait! This one gets 5 dangs...that's how much I love it...it's dang, dang, dang, dang, dang good!
- Coconut Risotto - Pots and Pins
- 2 tablespoons butter
- 1/2 cup red bell-pepper, finely chopped
- 1/2 cup yellow bell-pepper, finely chopped
- 1/2 large yellow onion, finely chopped
- 1 cup Arborio rice
- 2 1/4 cups chicken stock
- 1 1/4 cups coconut milk (do not use cream of coconut)
- salt and pepper to taste
- 1/4 cup cilantro, loosely packed
In a saucepan, heat chicken stock and coconut milk to boiling, reduce heat to low. In a large skillet over medium high heat, melt butter. Stir in peppers and onion and saute for 5 minutes. Stir in rice and cook for additional two minutes, stirring constantly. Reduce heat to medium. Stir one cup of the broth/coconut milk into the rice and stir until it is completely absorbed. This should take about 10 minutes. Stir in another cup of the broth/coconut milk and stir until all liquid is absorbed. Stir in remaining broth/coconut milk, stirring until all liquid is absorbed. Stir in cilantro and season with salt and pepper to taste. Serve immediately. Makes 3 cups.