Servings: Serves 4
In a large pot over high heat, combine chicken stock and coconut milk. Bring to a boil, then immediately reduce heat to low and keep warm.
Place olive oil in a Dutch oven or deep frying pan over medium-high heat. Once hot, add shallots and stir until soft, about 3 minutes. Add coconut and rice and continue stirring 1 minute. Carefully pour in wine and stir until almost absorbed. Add warm stock 1/2 ladle at a time; stir until almost absorbed before adding more. Continue until rice is tender and most of stock is used, about 35 minutes. Remove risotto from heat; add butter, salt and pepper.
From the July 2005 issue of O, The Oprah Magazine
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