Brazilian recipe
Easy and Savoury Coconut and Prawn Risotto (Risoto de coco e camarão e saboroso)
A creamy coconut and prawn risotto offering a tropical flavour profile and delicate texture, made with fresh ingredients and simple techniques for a special meal.
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Ingredients
200g fresh medium prawns, cleaned
2 large coconuts, grated to extract thick milk
1/2 bunch fresh coriander, chopped
500g risotto rice
1 large onion, finely diced
1 large coconut, grated to extract thin milk
Boiling water, as needed for milk extraction
3 large tomatoes, peeled, seeded and chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
2 large coconuts, grated to extract thick milk
1/2 bunch fresh coriander, chopped
500g risotto rice
1 large onion, finely diced
1 large coconut, grated to extract thin milk
Boiling water, as needed for milk extraction
3 large tomatoes, peeled, seeded and chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
Where to find ingredients
Find fresh prawns and coconuts at local markets or major supermarkets in the fresh produce and seafood sections. Use Arborio or Carnaroli rice found in the grains aisle. For the best flavour, source fresh coriander and spring onions from local vegetable vendors.
Preparation method
- Grate the coconuts and squeeze to extract the thick coconut milk.
- Set aside the coconut shells.
- Combine the thick coconut milk with the spring onions, coriander, 3 chopped tomatoes, 1/4 cup olive oil, vinegar, and prawns in a bowl.
- Season the mixture with salt to your preference.
- Cook over low heat until the prawns are just done.
- 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.
- Incorporate the remaining tomatoes and cook until they soften.
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice reaches an al dente texture.
- If necessary, add a little boiling water bit by bit to maintain the consistency.
- Meanwhile, place the reserved coconut shells in a bowl with boiling water and squeeze well to extract the thin coconut milk.
- Set the thin milk aside for the cooking process.
- Assemble the risotto in a serving dish by layering the cooked rice with the prawn and coconut sauce mixture.
- Serve hot, garnished with fresh spring onions and coriander.
Observations
This coconut and prawn risotto is a classic Brazilian-style dish that marries tropical notes with the signature creaminess of a traditional risotto. It is the perfect choice for those seeking a sophisticated meal that remains straightforward to prepare and packed with vibrant flavour. The blend of rich coconut milk, fresh prawns, and fragrant herbs creates a dish that is ideal for entertaining or for turning a simple lunch into something truly unique. The method focuses on creating a base from scratch, carefully sautéing the rice, and building layers of flavour to achieve that prized velvety texture and robust taste.
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