It has been a while since I made risotto for the house, I have made mushroom risotto and also duck risotto. Actually, I always seem to serve duck with it when I make it, not this time though.
I had some fresh coconut at home so I thought, why not?
If you make Jollof rice (any region in Africa), then you needn’t worry about the time it takes to make risotto because both types of rice take about the same duration to be cooked – approximately an hour 🙂
Note- every Italian Rice (Arborio), Risotto rice, has cooking instructions on the box or cloth bag.
- 1.1 lbs Italian rice ( Riso Arborio)
- Red onions
- Fresh whole coconut (chunk blend)
- ~10 fl oz White Wine (dry or what you have) (I used a Pinot Grigio)
- 1 L Broth (Chicken, Hot)
- Sea salt and ground black pepper
- Wild mushrooms (King Oster, Shiitake, Portobello, Crimini/Cremini, Oyster)/ or your choice selection, chopped
- Extra Virgin Olive Oil
- Butter (I think I used 1/2 cup overall, or maybe more)
- Other Seasoning
What you’ll need
- Boiling saucepan and Large pot
- Spoon Ladle
- Food processor
- Chopping board
What I did:
- Constant stirring at each point is important*
- Hot broth is needed ( so have your broth boiling in a side pot); add in incremental spoonful
I pulsed my coconut and habaneros in the food processor to get an almost finely chopped mix.
Using a basic risotto recipe: I sautéed my chopped onions and coconut in large pan that had some heated butter and olive oil for about 15 minutes until soft, then added the rice to the mixture (it sizzles) while continuously stirring so that the rice does not stick to the pan. To the rice mixture, I quickly added my white wine (take a moment to smell, it is a nice fragrance). Kept stirring until the wine evaporated.
I added my broth to the rice on low heat, one ladle at a time making sure the liquid is absorbed before I added more broth. I like my rice more al dente than called for so I continued to add broth until it got close to my desired texture (don’t over cook your risotto). The coconut made my risotto more creamy than previous ones. Plus for this one, I made it less watery.
Next, I heated up the remaining butter in a saute pan until foamy, and added my mushrooms and seasoning. Once soft, I set aside. I added the mushroom, some black pepper and sea salt to my risotto base waiting in the big pan, then added again one ladle at a time the hot broth until the risotto reached my preferred texture and creamy state.
This was very spicy!! The coconut gave the risotto a creamy texture,and added a good profile to the flavor. The only comment my hubby had was that he would have preferred no crunch at all. However, I had pulsed the coconut because I wanted a slight crunch. Now- if you have spoiled eaters, cater to their preference or to yours, the chef!
Risotto versus Jollof Rice
Italian Rice Parboiled or Basmati (my preference)
Constant stirring Not really, just leave to cook- check regularly
Until next time!
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