The worst part about starting a blog post, is, well, starting it. I don’t mean having the desire to start it, rather, the opening sentence. Every time I sit down to write a post, I hark back to 7th grade English class with Mrs. Romanowski…wait, maybe it was freshman year creative writing with Mr. Drennan – at any rate – I remember being told umpteen times to open a paper or story with an attention grabbing headline. Well, sometimes, I just cannot. This post is a superb example. All I want to say is, “I made this really good recipe and I want to share it with people.” There. That’s it. Attention grabbed.
So this “risotto” does not follow the typical risotto method and that is totally okay. The traditional risotto method is tedious and elbow-tendonitis inducing. This method is much simpler. Every time I make “risotto”, this is the method I use – and I have yet to get a complaint, so I am sticking with it. Yes, a bit of a middle finger to all that traditional technique and Escoffier fellow.
I created this recipe because I needed something rich and creamy to off-set a bold, Hoisin sauce pork I was serving with it. Do not worry – I will post the pork recipe later as I soon as I think of a good opening sentence. Until then, try this creamy and slightly sweet twist on “risotto.”
Coconut Milk Risotto
- 3 tbsp extra virgin olive oil
- 1/2 orange bell pepper, diced
- 3/4 cup arborio rice
- 3/4 cup homemade chicken stock (low sodium store bought is a good substitute)
- 3/4 coconut milk
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped cilantro
- Add oil to a medium pot over medium heat. Add bell pepper, salt, pepper and sweat until tender, without browning, 3 – 4 minutes. Add rice and cook for 2 – 3 minutes, stirring often. Add stock and coconut milk. Bring to a boil, cover and reduce heat to a simmer. Simmer for 20 minutes, stirring halfway through. After twenty minutes, remove from heat, add cilantro and mix well. Serve immediately.