Corn and Coconut Risotto Recipe

Corn and Coconut Risotto Photo: Jackie Cameron

“For something unusual try a corn-and-coconut-milk combination topped with Parma ham or crispy bacon. Add a few pieces of sushi ginger to enhance the freshness.”

— Jackie Cameron

Corn and Coconut Risotto Recipe

Yields: 4

Extras:

• Oven dried out "Parma Ham" slices, two per person

• Pan seared chiffonade or rolled and sliced spinach

• Sushi ginger for taste

Vegetable Stock:

• 2 (300gr) Onions, peeled, cut in ¼

• 3 (12gr) Garlic Cloves

• 2 (367gr) Carrots, peeled, cut roughly

• 2 (92gr) Leeks cut into chunks

• ¼ (160gr) Celery, cut into chunks

• 2 Bay Leaves

• 1sprig Fresh Thyme

• 10 Whole Black Peppercorns

• 2L Water

Method:

1. Bring to the boil, turn down and allow simmering for 20 minutes.

2. Strain and discard solids, place the liquid back into the pot on the heat.

Risotto:

• 35g salted Butter

• 30ml sunflower Oil

• 160g Onion, chopped

• 2 (8g) Garlic, crushed

• 160g Risotto Rice

• 200ml White Wine

• Vegetable Stock

• 1 tin Coconut Milk

• 2 corn-on-the-cob, slice off corn kernels to amount to 147g in al

Method:

1. Before you start making the risotto make sure vegetable stock is on the heat.

2. In a heavy based pot place the butter and oil amount.

3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour.

4. Add the risotto; make sure all the granules are covered with a layer of oil.

5. Add the white wine, stirring all the time till the liquid is reduced.

6. Then add heated coconut milk, stirring all the time.

7. Add the vegetable stock small ladle by ladle at a time, stirring continuously until risotto is cooked- freeze or refrigerate left over stock. In the final minutes add the corn and cook. A lovely creamy risotto with a slight bite to it-al-dente.

8. Serve with additional extras if required.

Please post your comments and any food-related questions below. I look forward to hearing from you.