Brazilian recipe
Creamy Coconut and Prawn Risotto (Risoto de coco e camarão e saboroso)
A luscious, tropical-infused prawn risotto featuring fresh coconut milk and delicate textures, perfect for an elevated yet approachable home-cooked meal.
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Ingredients
200g fresh medium prawns, cleaned
2 large coconuts, grated to extract milk
1/2 bunch fresh coriander, chopped
500g arborio or specialized risotto rice, rinsed
1 large onion, finely chopped
1 large coconut, grated to extract thin milk
Boiling water for coconut milk extraction
3 large tomatoes, peeled, seeded and diced
Salt to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
2 large coconuts, grated to extract milk
1/2 bunch fresh coriander, chopped
500g arborio or specialized risotto rice, rinsed
1 large onion, finely chopped
1 large coconut, grated to extract thin milk
Boiling water for coconut milk extraction
3 large tomatoes, peeled, seeded and diced
Salt to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
Where to find ingredients
Find fresh prawns and aromatics at local fish markets or neighborhood 'duka' vegetable stalls. Fresh coconuts are widely available at local markets (soko). For arborio rice and olive oil, visit well-stocked supermarkets in urban centers; jasmine rice can be used as a local substitute if arborio is unavailable, though the texture will be less authentic.
Preparation method
- Grate the coconuts and squeeze firmly to extract the thick cream.
- Set aside the coconut shells.
- Combine the thick coconut milk with spring onions, coriander, three diced tomatoes, 1/4 cup of olive oil, vinegar, and the prawns.
- Season with salt to your preference.
- Simmer over low heat until the prawns are just cooked through.
- In a separate pot, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice and toast for approximately 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.
- Add boiling water in small increments as needed to maintain consistency.
- Meanwhile, soak the reserved coconut shells in a bowl of boiling water and squeeze well to extract the thin milk.
- Set this thin milk aside for use.
- Assemble the risotto in a serving dish by layering the rice with the prawn and coconut sauce mixture.
- Serve immediately while hot, garnished with fresh spring onions and coriander.
Observations
This coconut and prawn risotto is a classic Brazilian-inspired dish that marries tropical flavors with the classic creaminess of a well-executed risotto. It is the perfect choice for those seeking a sophisticated meal that remains simple to prepare without compromising on flavor. The synergy between rich coconut milk, succulent fresh prawns, and aromatic fresh herbs creates a memorable dining experience, ideal for special occasions or a refined weekend lunch. The process involves crafting fresh coconut milk, sautéing the rice to perfection, and building layers of flavor to achieve that signature velvety texture and deep, vibrant profile.
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