COCONUT RISOTTO WITH FRESH CHERRIES

Coconut and Cherries

The idea to this coconut risotto came to me or I really should say, was served to me by one of the photo editors on whose list I am and who are sending me photo requests about once a week. Last week this particular photo editor asked for a photo of a coconut risotto or at least a very white risotto so out I went to get myself a couple of coconuts for the shot because I didn’t have anything like it in my archives. I didn’t have the time to make a really good coconut risotto that day but I felt that it was something I really would like to explore further and to share with you. I used fresh cherries but I think a really good cherry jam would be even better maybe. (BTW, she bought one the photos! The photos here are not those)

Coconut Risotto with Fresh Cherries

COCONUT RISOTTO WITH FRESH CHERRIES
3-4 servings

150 g/ 5,3 oz risotto rice
1 knob of unsalted butter
500 ml/2,1 cup coconut milk and water (50/50)
50 g/1,75 oz coconut, freshly grated
2 tblsp sugar, or more if you like it sweet
1 small pinch of salt
fresh cherries, finely chopped
maple syrup or honey
or just use a nice cherry jam

- Melt butter in a pan and then add the rice, fry it gently for 1-2 minutes and then start adding the coconut milk-water about 3 tblsp at a time, stirring all the time and and adding more of it when it has been absorbed.

- When you are half ready add the sugar and the grated coconut and continue to stir.
- Mix the chopped cherries with a little maple syrup or honey.

- When the rice is cooked, let it be nice and creamy, creamier that in the photos, put the risotto into small bowls and top with cherries and a few coconut flakes.

Coconut Risotto with Fresh Cherries

L