Brazilian recipe
Creamy Coconut and Prawn Risotto (Risoto de coco e camarão e saboroso)
A luxurious, tropical-inspired coconut and prawn risotto that pairs delicate textures with fresh, vibrant flavours for a sophisticated meal.
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Ingredients
200g medium fresh prawns, peeled and deveined
2 large coconuts, grated to extract thick milk
1/2 bunch fresh coriander, finely chopped
500g arborio or carnaroli risotto rice, rinsed
1 large onion, finely diced
1 large coconut, grated to extract thin milk
Boiling water, as needed for milk extraction
3 large tomatoes, skinned, deseeded and chopped
Sea salt, to taste
60ml extra virgin olive oil
1 tbsp white wine vinegar
1/2 bunch spring onions, finely sliced
2 large coconuts, grated to extract thick milk
1/2 bunch fresh coriander, finely chopped
500g arborio or carnaroli risotto rice, rinsed
1 large onion, finely diced
1 large coconut, grated to extract thin milk
Boiling water, as needed for milk extraction
3 large tomatoes, skinned, deseeded and chopped
Sea salt, to taste
60ml extra virgin olive oil
1 tbsp white wine vinegar
1/2 bunch spring onions, finely sliced
Where to find ingredients
Find fresh coconuts, arborio rice, and fresh coriander in the produce and world foods aisles of major British supermarkets like Waitrose, M&S, or Sainsbury's. Prawns are available at the fishmonger counter; high-quality canned coconut milk can be used as a convenient substitute if fresh coconuts are unavailable.
Preparation method
- Grate the coconuts and squeeze firmly through a muslin cloth to extract the thick coconut milk.
- Retain the coconut shells for the secondary extraction.
- In a bowl, combine the thick coconut milk with the spring onions, coriander, the chopped tomatoes, a portion of the olive oil, vinegar, and the prawns.
- Season the prawn mixture with sea salt to taste.
- Simmer gently over a low heat until the prawns are just cooked through.
- In a separate heavy-bottomed pan, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice to the pan and toast for about 3 minutes, stirring constantly to coat the grains.
- Stir in the remaining tomatoes and cook until they begin to soften.
- Pour in the thin coconut milk and simmer, stirring occasionally, until the rice reaches an al dente texture.
- If the rice becomes too dry, add a splash of boiling water gradually as needed.
- Meanwhile, place the reserved coconut shells in a bowl with boiling water and squeeze them to extract the thinner coconut milk.
- Set the thin milk aside for the final adjustment of the risotto consistency.
- Assemble the dish by layering the cooked rice with the rich prawn and coconut sauce.
- Serve immediately while hot, garnished with extra fresh spring onions and coriander.
Observations
This coconut and prawn risotto is a classic Brazilian-inspired dish that marries tropical aromatics with the hallmark creaminess of a traditional risotto. It is the perfect choice for those looking for an elegant yet accessible meal that packs a punch of flavour. By combining rich coconut milk with fresh prawns and a fragrant herb blend, you create a dish that is as ideal for a special dinner as it is for a refined weekend lunch. The process involves crafting a homemade coconut milk, toasting the grains, and layering flavours to achieve that signature velvety consistency.
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