I started my risotto only with garlic, mushrooms and rice. The rest of the ingredients I was choosing during the process. The coconut milk proved to be an excellent idea for the taste and touch of turmeric has given risotto a nice bright color. The end result – exquisitely tasty dish!
Mushroom Risotto with Coconut Milk
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 3-4 garlic cloves, crushed
- 2 cups, white button mushrooms, sliced
- 1 cup Arborio or medium-grain rice
- 1/2 cup dry white wine
- 2 cups vegetable stock or water
- 2 cups coconut milk
- 2 Tbsp. unsalted butter
- 1/2 cups Parmigiano-Reggiano cheese
- salt and freshly ground pepper, to taste
- 1/4 tsp turmeric
- 1/2 cup green beans, chopped
- fresh chive leaves for garnish (optional)
In a heavy saucepan over medium-high heat, melt the butter with the olive oil. Add the onions, garlic and sauté, stirring frequently, about 2 minutes. Add the rice and mushrooms and stir until a white dot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes.
Add one cup of the stock or water. Adjust the heat under the rice to a simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the rest of the stock or water and stirring almost constantly, until the rice starts to soften, about 10 minutes. Add the turmeric. Continue cooking, adding the coconut milk one cup at a time and stirring almost constantly, until the rice is just tender to the bite but slightly firm in the center and looks creamy, about 10 minutes more. At the end add the green beens (optional), I just have them from last night dinner.
Add the cheese and season with salt and pepper. Stir to mix well.
To serve, spoon the risotto into a serving bowl. Garnish with the chives.