A couple years ago I made a mixed berry risotto for Christmas brunch. Recently I got to thinking why not make a risotto for dessert. After all it is pretty much a rice pudding, even better since risotto is rich and creamy.
Jack and I are huge mango fans and I recently had quite a few since they were on sale. That solved my search for the risotto flavoring, mango and coconut. After all, you need so much liquid for the risotto, what better choice than coconut milk! This is one recipe I was so excited about and couldn’t wait to try.
I actually managed to fix an early dinner recently and kicked all the guys outside while I fixed dessert. Mind you it was 94 degrees that day, not exactly the best weather to stir a pot of risotto. But I really wanted it!
I may have glistened a little, but it was so worth it! It turned out rich and creamy, full of coconut flavor and the fresh mango was so sweet and yummy. I served it still warm, though I would imagine it is pretty good cold too. I hope you enjoy it as much as we did!
In a saucepan heat the coconut milk and milk over medium low heat. Once it is thoroughly warmed lower heat to lowest setting and simmer. *You should continue to stir it now and then as to avoid a skin forming.
In a large skillet melt the butter over medium heat. Add the rice and toast it in the butter for about three minutes, stirring often. Lower to a medium low heat and add about 1/2 milk (a soup ladle works best). Stir often. Once the liquid is absorbed add another ladle of milk. Stir in the coconut and vanilla. As each ladle of milk is absorbed slowly add another, stirring frequently.
Cook until rice is al dente. You may not need all the milk. This process takes about 35-40 minutes. Once it is done cooking stir in about half the diced mango. Pour the risotto into six bowls and top with remaining mango.
Yields 6 servings