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.
- 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.