Adventures of the Heart
Mary Zalmanek
Side Dishes: Coconut Risotto

Even if you’re cooking for two, make a full batch of risotto since it’s good leftover. The recipe calls for white wine, but you can add extra chicken stock if you'd prefer. 

Serves 4

  • 2 cups chicken stock
  • 2 tbsp olive oil
  • 3 tbsp shallots, minced
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine (or an additional 1/4 cup chicken stock)
  • 3/4 cup shaved coconut, toasted
  • 1/4 cup coconut milk
  • Salt and pepper

Toast coconut in toaster oven or sauté in dry pan.  Watch carefully since it’s easy to burn the coconut. 

Bring chicken stock to a simmer.  In separate pan, sauté shallots in olive oil.  Add rice to shallots and stir.  If using wine, add it now and stir until absorbed.  Add chicken stock, 1/4 cup at a time, stirring constantly, until stock is completely absorbed. Add toasted coconut and coconut milk, stirring until absorbed. Add salt and pepper to taste.  Serve with Cocoa-Crusted Shrimp.