Mariana Islands Style Coconut Risotto

Ingredients

In this Mariana Islands adaptation, the traditional Italian risotto is transformed by incorporating the flavors of the Mariana Islands. The original dish is enhanced with the addition of coconut milk, which replaces some of the traditional broth. Aromatic spices and herbs commonly used in Mariana Islands cuisine, such as lemongrass and ginger, are added to infuse the dish with a tropical twist. The result is a creamy and fragrant risotto that captures the essence of the Mariana Islands. We alse have the original recipe for Risotto in cantina, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili, finely chopped (optional for heat) 1 red chili, finely chopped (optional for heat)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the grated ginger, bruised lemongrass, and chopped red chili (if using) to the saucepan. Sauté for another minute to release the flavors.
3. 3.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the aromatic mixture.
4. 4.
   Pour in the coconut milk and vegetable broth, and season with salt and pepper. Stir gently to combine all the ingredients.
5. 5.
   Reduce the heat to low and let the risotto simmer uncovered, stirring occasionally, for about 20-25 minutes or until the rice is cooked al dente and the liquid has been absorbed. Adjust the seasoning if needed.
6. 6.
   Remove the lemongrass stalk from the risotto and discard.
7. 7.
   Serve the Mariana Islands Style Coconut Risotto hot, garnished with fresh cilantro or parsley.

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.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Arborio rice — Rinse the Arborio rice under cold water before using to remove excess starch and achieve a creamier texture.

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, increase the amount of red chili or add a sprinkle of chili flakes.
• To make it heartier, you can add cooked vegetables such as peas, carrots, or bell peppers to the risotto.
• If you don't have lemongrass, you can substitute it with a few strips of lime zest for a similar citrusy note.
• 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 Mariana Islands Style Coconut Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled fish or chicken for a complete meal.

Presentation advice

For an appealing presentation, mound the risotto in the center of the plate using a ring mold or a cup. Garnish with a sprig of fresh cilantro or parsley and sprinkle some grated coconut on top for an extra tropical touch.