Blueberry Coconut Risotto
Risotto • Italian
Description
Blueberry Coconut Risotto
Ingredients
- Arborio rice 5 oz
- Butter 0 oz
- Rice Sweet Wine ½ cup
- Fresh Berries ¾ cup
- Coconut Milk 15 fl oz
- Orange zest 1 tablespoon
- Sugar 1 tablespoon
- Brown Sugar 1 tablespoon
- Desiccated coconut 2 tablespoons
- White Chocolate 0 oz
Step-by-Step Guide
Step 1
Melt half of the chocolate in a water bath and pour it into the bottom of two silicone muffin molds. Sprinkle with 1 tablespoon of flower sugar and refrigerate until set.
Step 2
Set aside ¼ cup of blueberries for garnish, and puree the rest with an immersion blender.
Step 3
In a saucepan, pour in the coconut milk, add the lime zest, and heat over medium heat. Keep warm.
Step 4
Heat the butter in a skillet and sauté the rice until translucent. Pour in the wine and let it evaporate. Start adding the coconut milk one ladle at a time (do not add the next portion until the previous one is absorbed by the rice). After 15 minutes of cooking, add the sugar, 1 tablespoon of flower sugar, and blueberry puree. After another two minutes, taste the rice: it usually cooks for about 17 minutes to an al dente texture. Once the rice has the desired texture, remove the skillet from heat, add the remaining grated white chocolate, cover, and let it sit for a few minutes.
Step 5
To serve, divide the risotto onto plates, sprinkle with shredded coconut and the remaining flower sugar. Place the reserved blueberries in the center of the plate. Remove the chocolate discs from the refrigerator and use them to garnish the dish.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
