Sausage and Coconut Risotto

Ingredients

In this adaptation, the traditional Italian risotto is transformed into a Solomon Islands-inspired dish by incorporating coconut milk and local spices. The Italian sausage adds a touch of familiarity while the coconut milk brings a tropical twist to the dish. The use of fresh herbs as a garnish adds a vibrant element to the final presentation. We alse have the original recipe for Risotto con salsiccia, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (940ml) chicken or vegetable broth 4 cups (940ml) chicken or vegetable broth
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• 4 Italian sausages, casings removed and crumbled 4 Italian sausages, casings removed and crumbled
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the coconut milk and broth over medium heat until hot but not boiling. Keep warm.
2. 2.
   In a large skillet, heat the coconut oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the skillet and stir to coat it with the oil. Cook for 2 minutes, stirring constantly.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice.
5. 5.
   Add the turmeric, paprika, and chili flakes (if using) to the skillet and stir well.
6. 6.
   Begin adding the warm coconut milk and broth mixture to the skillet, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.
7. 7.
   In a separate skillet, cook the crumbled Italian sausage until browned and cooked through. Drain any excess fat.
8. 8.
   Once the rice is cooked al dente and has a creamy consistency, stir in the cooked sausage. Season with salt and pepper to taste.
9. 9.
   Remove the skillet from heat and let it rest for a few minutes.
10. 10.
    Serve the Sausage and Coconut Risotto hot, garnished with fresh parsley or cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a better texture.
• Italian sausage — Choose a high-quality sausage with a good balance of spices for the best flavor.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes or add a dash of hot sauce.
• Experiment with different types of sausages, such as chorizo or spicy Italian, to vary the flavor profile.
• Stir the risotto gently to avoid breaking the rice grains and maintain a creamy consistency.
• If the risotto becomes too thick, add a little more warm broth or coconut milk to adjust the consistency.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Sausage and Coconut Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a crisp white wine or a tropical fruit juice.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs on top of the risotto just before serving. You can also garnish with a few slices of cooked sausage for an attractive touch.