Brazilian recipe
Coconut and prawn risotto (Risoto de coco e camarão)
Make coconut prawn risotto with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1/5 kg de camarões frescos, médios e limpos
2 unidades de coconut grandes, para ralar e extrair o milk
1/2 maço de coriander chopped
500 g de rice lavado, de preferência arbóreo ou para risoto
1 unidade de onion grande chopped
1 unidade de coconut grande, para ralar e extrair o milk
Água fervente para extrair o coconutnut milk
3 tomates grandes sem pele e sem sementes, choppeds
Salt to taste
1/4 de cup de olive oil de oliva
1 colher de vinagre
1/2 maço de cebolinha verde chopped
2 unidades de coconut grandes, para ralar e extrair o milk
1/2 maço de coriander chopped
500 g de rice lavado, de preferência arbóreo ou para risoto
1 unidade de onion grande chopped
1 unidade de coconut grande, para ralar e extrair o milk
Água fervente para extrair o coconutnut milk
3 tomates grandes sem pele e sem sementes, choppeds
Salt to taste
1/4 de cup de olive oil de oliva
1 colher de vinagre
1/2 maço de cebolinha verde chopped
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, cassava flour, pamonha, coxinha, quindim, curau, pastel and farofa are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Rale os coconuts e esprema-os para obter o milk grosso
- Set aside a casca do coconut
- Mix o coconutnut milk grosso com a cebolinha, o coriander, 3 tomates choppeds, 1/4 de cup de olive oil de oliva, vinagre e os camarões
- Season com salt to taste
- Cook em fogo brando até o prawns ficar no ponto desejado
- In a pan, aqueça o restante do olive oil e saute a onion até ficar transparente
- Add o rice e saute for about 3 minutes, stirring constantly
- Junte os tomates restantes e cook até amolecerem
- Despeje o coconutnut milk fino e cook, mexendo ocasionalmente, até o rice ficar al dente
- Se necessário, add água quente aos poucos
- Enquanto isso, coloque a casca do coconut reservada In a bowl com água fervente e esprema para extrair o milk fino
- Set aside
- Monte o risoto em um recipiente, alternando camadas de rice com o sauce de prawns e o sauce de coconut
- Serve quente, decorado com cebolinha e coriander frescos
Observations
Coconut and prawn risotto is coconut prawn risotto, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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