Servings: Serves 4
Ingredients 4 1/2 cups chicken or vegetable stock1 cup coconut milk2 tablespoons olive oil3 tablespoons chopped shallot or red onion1/4 cup unsweetened coconut flakes1 1/2 cups arborio rice1/4 cup dry white wine2 tablespoons unsalted butter1 teaspoon kosher salt1/2 teaspoon freshly ground pepper
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.