I’d just like to start by saying I just LOVE this recipe. I adore it. I’ve had it forever, and tweaked and adjusted and polished it over the years, and now it is PERFECT. And so I share it with you!
Now, I know some folks will find this controversial, but my approach to risotto is that you don’t have to stand there stirring it the whole time, adding liquid one tiny bit at a time. You honestly don’t, and this recipe (did I mention it is perfect??) is the living proof. That is one of the great things about this lovely dish – minimal risotto stirring. Here’s another exhilerating fact: instead of the chicken broth that most risottos call for, this one uses coconut milk. That’s right…creamy, scrumptious coconut milk being absorbed into each and every one of those lucky grains of rice. You can taste it already, right?
So, once the rice has cooked in its sweet-smelling coconut bath, you finish it off by adding in some diced shrimp, some chopped tomato and a lacing of red pepper just to give the coconut sweetness a tiny little bite. (Actually, this time I used some of the amazing Penzey’s Spice’s Northwest Fire Seasoning, which I picked up at my recent visit to the awesome Grand Central Market.) Last but not least, right before serving you swirl in about a cup of shredded coconut and once you have dished it out, you scatter a handful of chopped parsley over the top of each serving. The whole thing clocks in at just under 30 minutes to make, and as an extra added bonus your whole kitchen will smell gorgeous and tropical and exotic.
Ahhhhhhhhhhhhhhh. That’s all I have to say about this one, and I think that is what you’ll say once you taste it!!