COCONUT RISOTTO WITH FRESH 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
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.