“PULL UP A CHAIR. TAKE A TASTE. COME JOIN US. LIFE IS SO ENDLESSLY DELICIOUS.” Ruth Reichl
Most days, I think we can all benefit from a little ‘group therapy’. And my favorite online group to participate in is the Improv Cooking Challenge. Kristen, from The Frugal Antics of a Harried Homemaker, is the wonderful creator and leader of this great group of chefs/bakers/bloggers/food fanatics! Each month, Kristen gives us two ingredients to toss together in the recipe of our choice. And my fellow Improvers come up with the most amazing stuff!
Kristen’s blog is all about food and family. And while she cooks full flour for her family; she is gluten free. Her motto is “delicious doesn’t have to be expensive.” And I couldn’t agree more! Kristen is running a new feature on her site to introduce her readers to ‘The Improvers’. And today, I am so happy and grateful to be a guest on Kristen’s blog! And so I’ve chosen to make. . . . .
It is topped with toasted coconut, toasted almonds and a tiny bit of dark chocolate! Rice is an inexpensive and frugal ingredient and this recipe is gluten free! While I have over a hundred recipes on my blog, this is hands down my most favorite recipe so far!
I have always been intimidated about making risotto. I’ve had this impression that they are fussy and temperamental. And for that reason, I have yet to make a savory risotto. (But that is the first thing I hunt for on a menu in any restaurant I dine in!) I think dessert risottos may be more forgiving. This is my second sweet risotto. My Chocolate Risotto is just as delicious! And both are easier than you think. The two things I make sure I pay attention to is that you need to have a warm brodo (or broth) which you will slowly add to your rice.
Honestly…..if I can make this…..you can, too!
Yields: 8 servings
Level of Difficulty: easy
- 2 cups of coconut water, warmed in your microwave
- 1 (13.5 ounce) can of coconut milk
- 1 cup of dry arborio rice
- 2 Tablespoons of unsalted butter
- pinch salt
- 1 cup of sweetened shredded coconut
- ½ cup of cream of coconut
- about 1/4 cup of toasted almonds for garnishing
- about 1/4 cup of toasted coconut for garnishing
- about 1/4 cup of chopped bittersweet chocolate for garnishing
FOR THE BRODO:
Prepare the broth by simmering 1 1/2 cups of the coconut water with the can of coconut milk in small saucepan over medium heat. You will want to keep this warm on a burner next to your pan of rice.
TO START THE RISOTTO:
In a saute pan over medium heat, melt the butter. Add the rice and saute until each grain is coated and the butter begins to get frothy. Next, deglaze the pan by adding the remaining 1/2 cup of warm coconut water while stirring the rice. Be careful because the rice will sizzle and steam at this point. Once the pan is deglazed, add the warm brodo about 1/2 cup at a time. (I used a ladle). The reason you want to keep the brodo warm is because you don’t want to disrupt the cooking process each time you added cool broth. Simmer and stir the rice frequently until each addition is almost completely absorbed before you add another ladle full. You will continue this process until all the brodo has been added and the rice is tender.
Finally, stir in the cream of coconut and simmer for another 2 minutes. Add the pinch of salt and the cup of coconut and stir until the coconut is well incorporated. Spoon this creamy lusciousness into your serving bowls and top with your desired amount of toasted almonds, a little more toasted coconut, and some bits of chopped chocolate.
NOTE: You will probably not be able to resist eating more than you intended of this incredible rice dessert. But if you are not serving this to a group and have some leftover, it’s just as good cold. If you prefer it warm, just add a little splash of milk to your serving and reheat it in the microwave for about 30 seconds.
I hope you enjoy this creamy, coconut risotto. And please stop by The Frugal Antics of a Harried Homemaker for a printable version of this recipe and to check out all of Kristen’s wonderful dishes, and to begin to meet the awesome group of people who take the challenge every month! Visit the Improv Cooking Challenge page while you are there and consider taking the challenge, too.
Thank you, Kristen, for having me as a guest today; and for all you do to make this such a fun and fabulous group to be in. I’m looking forward to cherries and almonds next month!