Brazilian-style Risotto

Ingredients

While the Italian risotto typically uses Arborio rice and Parmesan cheese, this Brazilian adaptation incorporates ingredients like coconut milk, tropical fruits, and spices such as cumin and coriander. The flavors are bolder and more vibrant, reflecting the tropical essence of Brazilian cuisine. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 cup (200g) diced pineapple 1 cup (200g) diced pineapple
• 1 cup (150g) diced mango 1 cup (150g) diced mango
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 70g, 10g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced red bell pepper and cook for another 2 minutes.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil and vegetables.
4. 4.
   Pour in the coconut milk and stir continuously until it is absorbed by the rice.
5. 5.
   Gradually add the vegetable broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next.
6. 6.
   Stir in the diced pineapple and mango, along with the ground cumin and coriander.
7. 7.
   Continue cooking and adding the vegetable broth until the rice is creamy and al dente, about 20-25 minutes.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove from heat and let it rest for a few minutes before serving.
10. 10.
    Garnish with fresh cilantro.

Treat your ingredients with care...

• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a creamier texture.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Pineapple and mango — Use ripe and juicy fruits for the best flavor in the risotto.
• Cumin and coriander — Toast the spices in a dry pan for a minute before adding them to the dish to enhance their aroma.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the risotto just before serving.
• If you prefer a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper to the dish.
• To make it heartier, you can add cooked black beans or grilled shrimp as a topping.
• If you don't have Arborio rice, you can substitute it with short-grain rice or even sushi rice.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Brazilian-style risotto hot, garnished with fresh cilantro. It can be enjoyed as a main course or as a side dish alongside grilled meats or seafood. Pair it with a refreshing caipirinha cocktail for the ultimate Brazilian dining experience.

Presentation advice

For an elegant presentation, use a ring mold to shape the risotto into a neat round portion on each plate. Top it with a sprig of fresh cilantro and arrange a few slices of fresh pineapple and mango around the plate for a pop of color.