This version of risotto is the perfect compliment to, well really anything. It’s extra creamy from the coconut milk but so so simple, requiring no more work than regular risotto does. It’s a great base for seafood, like this sweet chili shrimp, or any type of meat or vegetarian dish that has a little kick or zing to it! Usually I find myself eating spoonfuls of it straight from the stove so it definitely won’t go to waste, even if you’re not sure what you want to serve it with.
Just to make it simple, I’m a big fan of the the assembly line meal prep for these types of dishes so everything is on the counter within reach! Start by chopping up a shallot and a piece of ginger and put aside.
Measure out 2 cups of Arborio Rice ( risotto) and have 1 can of coconut milk opened and chicken or veggie broth ready. I used chicken broth because it’s what I had but you could use vegetable broth or water instead.
Toast the dry risotto, ginger and shallots over medium heat with a tiny bit of olive oil, stirring for a few minutes so the risotto turns slightly brown and ginger & shallot begin to cook. Then stir in 1 tbsp sugar (brown or white is fine) and slowly add the liquid starting with the coconut milk, 1 cup at a time, stirring frequently after each addition until most of the liquid has evaporated and the risotto is getting thicker. I added a tablespoon of red curry paste and mixed it into the risotto, about half way through, to add a little more flavor and color to it.
This takes a little time but if you keep stirring keeping it over medium heat, it keeps the rice from sticking/burning at the bottom of the pan and makes sure your risotto has enough liquid which makes it creamy and rich. Once the consistency is right pull it off the heat and cover it until ready to serve.
Top with cilantro or the saucy dish of your choice (sweet chili shrimp pictured above) and dig in!