Coconut Risotto with Chestnut

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Coconut Risotto with Chestnut

Name: Coconut Risotto with Chestnut
Prep time: 4 h 10 min
Total time: 4 h 10 min
Yield: 4 null
Ingredients: 300 g Arboreal Rice; 100 ml White wine; 100 g Grated Minas cheese; 50 g Chopped chestnuts; 1 unit(s) Onion 1/2; null to taste Salt; null to taste Water 1L and a half; 2 unit(s) Chicken stock; 100 ml Coconut milk; 100 g Butter; 50 g Shredded Coconut; null to taste Olive oil

Arroz ao dente, 1L de água. Ideal para acompanhamento de frango ao forno ou bife com cebola. Read more

🇧🇷Brazil

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View in original language

(Português)

250 min(s)

4 servings

Ivana Soares

@saleesivana

Ingredients
Recipe

Arboreal Rice300 g
White wine100 ml
Grated Minas cheese100 g
Chopped chestnuts50 g
Onion 1/21 unit(s)
Salt to taste
Water 1L and a half to taste
Chicken stock2 unit(s)
Coconut milk100 ml
Butter100 g
Shredded Coconut50 g
Olive oil to taste

Put 1L and a half of water until it boils.
When the water is boiling, lower the heat and add the chicken broth, without turning off the heat.
Stir until the broth dissolves.
In another pan, place 2 tablespoons of butter and light the fire (medium) until it melts.
Add the diced onion to the pan with the butter and mix until the onion is very shiny.
Then add the 300g of arborio rice and mix well.
Increase the heat to high and add the white wine, stir well until it evaporates.
Add 1 cup of the water with the vegetable broth to the pan with the rice, stir well until most of the water has evaporated.
Add 1 cup of water again, until it evaporates, and stir the rice well.
Add 1 ladleful of water a third time, the same way as the other times.
Add coconut milk and fresh coconut. Stir well and add another ladle of water. Always stirring.
Again, add 1 ladle of water with the vegetable broth to the rice, stirring until the water evaporates.
Add 1 more shell, stir and add another shell of water after it evaporates.
Now put the chestnut and grated cheese. Shake well.
After that, add 3 more ladles of water with rice vegetable broth, always stirring and waiting for the water to evaporate, as in the last few times.
Repeat the process until the rice is at the desired point, then add the grated cheese and salt to taste.
Turn off the fire and put the 2 tablespoons of butter in the rice, mix the butter.
Season with salt to taste.
Let the risotto rest for 5 minutes and add two chestnuts on top to decorate.
Enjoy.

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Coconut Risotto with Chestnut

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