nonsense!

In my efforts to successfully complete the great no meat challenge 2010 I’ve been trying out some new meat-less recipes to eat at home (eating out on a no-meat challenge is hard, so say the least). Last week I prepared a coconut milk risotto that turned out fairly good, so I decided to share the recipe, in case a brave soul decides to risk it all and try out something I recommended:

Ingredients (makes for 2 big portions)

• 1 cup of Arborio rice
• 1 14oz can of unsweetened coconut milk (I used Thai Kitchen’s)
• 1/2 14oz can of diced tomatoes (or two finely chopped fresh tomatoes, seeded)
• 2 tablespoons of chopped shallots* (eyeball it)
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• A handful of fresh cilantro
• A handful of julienned carrot (optional)
• Chili paste (optional, but everything really tastes better with chili paste)

How to

1. Put a pan on medium heat, coat it with the olive oil
2. Once the olive oil is hot (but before it starts smoking) put the butter in the pan
3. Once the butter is melted add the chopped shallots and cook until they are transparent
4. Toss in the rice, moving it around the pan until everything is evenly coated with oil and the rice starts to brown (this is very important!)
5. Once the rice is starting to brown, incorporate about a quarter of the coconut milk and the tomatoes (feel free to use the whole can if you prefer a more tomatoey flavor)
6. Stir the rice until the milk has been absorbed (the rice will start to take a creamy consistence)
7. Repeat 5 and 6 until you incorporate all the milk (I only added ¾ of the can as the coconut was too sweet, but feel free to go all the way)
8. Let the rice cook through for about 15 minutes, stirring constantly, until rice is tender (feel free to try some rice to test for tenderness, just don’t eat the whole thing)
9. Once the rice is done, turn off the heat and remove the pan from the heat.
10. Wait for a couple of minutes for the rice to cool a bit, and stir some more
11. Add chili paste to taste (I recommend adding a bit even if you don’t like chili, it really improves the overall taste of the risotto)
12. Garnish generously with the cilantro and the julienned carrot and serve while it’s still hot

Extra points

I haven’t tried this yet, but adding some chopped peanuts or cashews sounds like a great idea (as they go really well with the whole Thai theme). Let me know how that goes if you give it a try.

Hope you like it!

* Feel free to replace the shallots with garlic or onions. I just like shallots a lot.