Brazilian recipe
Creamy Tropical Coconut and Prawn Risotto (Risoto de coco e camarão)
A luxurious and creamy coconut and prawn risotto with vibrant tropical flavours and a delicate texture, made with fresh ingredients and simple techniques.
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Ingredients
1/4 cup olive oil
200g fresh medium-sized prawns, cleaned
500g arborio rice or suitable risotto rice, rinsed
3 large tomatoes, peeled, deseeded and diced
1/2 bunch fresh coriander, chopped
Boiling water for extracting coconut milk
Salt to taste
2 large coconuts, for grating and extracting milk
1 large onion, finely chopped
1 tablespoon vinegar
1 large coconut, for grating and extracting milk
1/2 bunch spring onions, chopped
200g fresh medium-sized prawns, cleaned
500g arborio rice or suitable risotto rice, rinsed
3 large tomatoes, peeled, deseeded and diced
1/2 bunch fresh coriander, chopped
Boiling water for extracting coconut milk
Salt to taste
2 large coconuts, for grating and extracting milk
1 large onion, finely chopped
1 tablespoon vinegar
1 large coconut, for grating and extracting milk
1/2 bunch spring onions, chopped
Where to find ingredients
Fresh prawns, coconuts, and local produce can be sourced from island markets or local supermarkets. Arborio rice is available in the international aisle of larger grocery stores.
Preparation method
- Grate the coconuts and squeeze them to extract the thick coconut milk.
- Set aside the coconut shells.
- Combine the thick coconut milk with the spring onions, coriander, 3 diced tomatoes, 1/4 cup olive oil, vinegar, and prawns.
- Season with salt to taste.
- Cook over low heat until the prawns are cooked through to your liking.
- In a separate pot, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice and sauté for about 3 minutes, stirring constantly.
- Add the remaining tomatoes and cook until softened.
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice is al dente.
- If necessary, add boiling water little by little.
- Meanwhile, place the reserved coconut shells in a bowl with boiling water and squeeze to extract the thin milk.
- Set aside.
- Assemble the risotto in a serving dish, alternating layers of rice with the prawn mixture and the coconut sauce.
- Serve hot, garnished with fresh spring onions and coriander.
Observations
This coconut and prawn risotto is a wonderful dish that beautifully blends tropical notes with the classic creaminess of a well-made risotto. Perfect for those looking for a sophisticated yet accessible meal that is bursting with flavour. The pairing of rich coconut milk, succulent fresh prawns, and aromatic fresh herbs creates a delicious experience, ideal for special dinners or a refined lunch. The process involves preparing fresh coconut milk, sautéing the rice, and building layers of flavour to achieve a perfect creamy consistency and a bold, memorable taste.
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