Creamy risotto:a quick risotto with coconut milk, coconut oil and porcini mushrooms
Thai risotto is a delicious variation on the traditional risotto.The Thai element involves adding coconut milk, but this recipe also includes another Italian twist thanks to the porcini mushrooms.It’s a true fusion dish and is much loved by every gourmand!
Tip:if you want extra creamy risotto, then stir it while cooking.There are chefs that swear that stirring is a no-no, but in reality it’s entirely up to you. When you stir risotto you release extra corn starch, which makes the risotto creamier.
Recipe for a quick risotto with coconut milk, coconut oil and porcini mushrooms
300 g risotto rice (Arborio or Carnaloni)
About 600 ml coconut milk
30 g dried porcini mushrooms
2 tbsp Cocoslove coconut oil
Fleur de sel
Milled black pepper
Preparing the risotto with coconut milk
Peel and halve the shallots, then slice them and fry lightly with a little coconut oil.
Wash the rice with cold water and let swell up in cold water for 20 minutes.Rinse off again and mix with the shallots. Season generously with pepper and fleur de sel and add to a large pot with the coconut oil.
Add coconut milk in the following ratio:1 part rice to 2 parts coconut milk.Scatter the porcini mushrooms over the rice.Turn on the rice cooker or place the pot on the stove and let cook slowly.Stir regularly to avoid it burning.Check occasionally to see if the moisture has been absorbed.If the rice is still a little hard but there is hardly any moisture left, just add a little more coconut milk or vegetable bouillon.Stir until the rice is done.
It will take around 15 minutes longer in a pot and it can burn, so cook it slowly on low heat until all the moisture is gone.If necessary (it depends on the quality of the rice), add a little coconut milk or vegetable bouillon, stir and repeat until the rice is cooked.