Barbadian-Style Fontina Risotto

Ingredients

In this Barbadian adaptation of Risotto alla Fontina, we incorporate local Barbadian ingredients and flavors to give the dish a Caribbean twist. Instead of using traditional Italian ingredients like Parmesan cheese and white wine, we substitute Fontina cheese and coconut milk. The addition of fresh herbs and spices commonly found in Barbadian cuisine adds a burst of tropical flavors to the dish. We alse have the original recipe for Risotto alla Fontina, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (940ml) vegetable broth 4 cups (940ml) vegetable broth
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 ½ cups (300g) Arborio rice 1 ½ cups (300g) Arborio rice
• 1 cup (100g) Fontina cheese, grated 1 cup (100g) Fontina cheese, grated
• 1 tablespoon (15ml) fresh thyme leaves 1 tablespoon (15ml) fresh thyme leaves
• 1 tablespoon (15ml) fresh parsley, chopped 1 tablespoon (15ml) fresh parsley, chopped
• 1 teaspoon (5ml) ground turmeric 1 teaspoon (5ml) ground turmeric
• ½ teaspoon (2.5ml) ground allspice ½ teaspoon (2.5ml) ground allspice
• Salt and pepper, to taste Salt and pepper, to taste
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the coconut milk and vegetable broth over medium heat until hot but not boiling. Keep it warm on low heat.
2. 2.
   In a large, deep skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
3. 3.
   Add the Arborio rice to the skillet and stir well to coat each grain with the oil. Cook for 2-3 minutes, stirring constantly.
4. 4.
   Reduce the heat to medium-low. Begin adding the warm coconut milk and vegetable broth mixture to the skillet, one ladleful at a time. Stir continuously until the liquid is absorbed before adding the next ladleful. Repeat this process until the rice is cooked al dente, which should take about 20-25 minutes.
5. 5.
   Stir in the grated Fontina cheese, fresh thyme leaves, chopped parsley, ground turmeric, and ground allspice. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, until the cheese has melted and the flavors are well combined.
6. 6.
   Remove the skillet from heat and let the risotto rest for a few minutes before serving.
7. 7.
   Serve the Barbadian-Style Fontina Risotto hot, garnished with fresh herbs and a squeeze of lime juice.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Fontina cheese — Use a good quality Fontina cheese for the best flavor and melting properties. Grate the cheese just before adding it to the risotto to prevent it from clumping.

Tips & Tricks

• To enhance the tropical flavors, you can add a handful of diced fresh pineapple or mango to the risotto during the last few minutes of cooking.
• For a spicier kick, add a pinch of chili flakes or a finely chopped scotch bonnet pepper to the risotto.
• If you prefer a creamier texture, stir in an extra tablespoon of coconut milk or a dollop of coconut cream at the end of cooking.
• Experiment with different fresh herbs such as cilantro or basil to add your own twist to the dish.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Barbadian-Style Fontina Risotto as a main course accompanied by a fresh green salad or grilled vegetables. It can also be served as a side dish alongside grilled fish or shrimp for a complete Barbadian-inspired meal.

Presentation advice

To elevate the presentation of the Barbadian-Style Fontina Risotto, garnish each serving with a sprig of fresh thyme or parsley. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the dish to shine through.