Oct 29, 2008
Savoury Coconut Risotto
- 1 tbsp olive oil
- 1" ginger, peeled, grated
- 2 cup arborio rice
- 1 cup sake
- 3 cups chicken stock
- sea salt
- cracked pepper
- 1 scallion, minced, green part only
- 1 tbsp cilantro, minced
- 1/2 cup coconut milk
- Heat the olive oil in a large pot.
- Add the ginger and saute 1 minute.
- Stir in the rice and saute 2 minutes.
- Pour in the sake and stir until absorbed.
- Stir in the chicken stock slowly over 18 minutes.
- Season with salt and pepper.
- Stir in the coconut milk, cilantro, and scallion. Cover, turn off the heat, and let stand 1 minute.
- Check seasoning. Serve.
quite delicious and creamy