BRAISED VEAL CHEEKS WITH COCONUT RISOTTO
Steps:
- Preheat the oven to 300 degrees F.
- Season the veal cheeks with salt and pepper on both sides. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned.
- In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add the chopped onion, carrot, and ginger, and cook for 4 minutes. Add the wine, soy sauce, and pineapple skin, and bring to a boil. Add the veal stock, and return to a boil. Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours.
- Closer to serving time, make the risotto. In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat. Reduce the heat to low. Add the risotto rice, and stir with a wooden spoon to coat it in the butter. Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed. Stir constantly during the entire process. After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste. Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs. Serve immediately.
- Place the risotto in the center of a plate and place 2 veal cheeks on top. Garnish parsnip chips or fried shallots, if desired.
COCONUT RISOTTO
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line a deep baking sheet with aluminum foil.
- Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.
RUM COCONUT RISOTTO
Got this recipe from the Spring Gourmet Gala on Kauai. Absolutely delicious and similar to rice pudding.
Provided by HawaiianBaker
Categories Dessert
Time 30m
Yield 10 , 10 serving(s)
Number Of Ingredients 11
Steps:
- Saute risotto and melted butter.
- Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.
- In a separate pan heat sugar, coconut milk, heavy cream, and water. Once sugar is dissolved add the rice mixture a little at a time, stirring often (about 20 minutes).
- Cook over low heat until rice is tender and creamy.
- Stir into mixture vanilla, other 1/2 cup rum, and coconut.
- Refrigerate until cold.
- Serve in little dishes topped with whipped cream and candied pecans.
Nutrition Facts : Calories 471, Fat 32.6, SaturatedFat 22.7, Cholesterol 41.1, Sodium 72.6, Carbohydrate 30.7, Fiber 2.8, Sugar 21.6, Protein 4.2
RISOTTO WITH COCONUT MILK AND SHRIMP
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 2 to 4 main course portions
Number Of Ingredients 9
Steps:
- Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
- Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
- At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 26 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 19 grams, Sodium 748 milligrams, Sugar 1 gram, TransFat 0 grams
PINEAPPLE COCONUT RISOTTO
Make and share this Pineapple Coconut Risotto recipe from Food.com.
Provided by emjohnson
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In small sauce pot, combine poineapple juice, coconut milk, and chicken broth. Bring to simmer, and keep warm.
- Melt butter in larger stock pot.
- Add onion and cook on medium heat until translucent.
- Add rice and stir until butter is absorbed (about 3 minutes).
- Stirring constantly, add about 1/2c of the liquid to the rice.
- Stir until most of the liquid is absorbed.
- Add another 1/2c addition of liquid, and stir until liquid is mostly absorbed.
- Continue adding liquid 1/2 cup at a time, until rice is tender.
- Not all arborio rice is the same. Liquid amounts may be more or less than the 3 cups. Risotto is done when the rice is soft and creamy, with a little bite in the center of each grain. This will take about 20 minutes to achieve.
- When rice is cooked, stir in parmesan cheese and pineapple.
- season with salt and pepper.
Nutrition Facts : Calories 937.5, Fat 42.8, SaturatedFat 33.1, Cholesterol 41.5, Sodium 733.8, Carbohydrate 122.4, Fiber 7.4, Sugar 32.8, Protein 18.9
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