RISOTTO WITH DATES AND COCONUT

Name: RISOTTO WITH DATES AND COCONUT
Prep time: 40 min
Total time: 40 min
Cuisine: European, Mediterranean, Italian
Ingredients: .5 cup raisins; 3 ounces maraschino or white rum; 27 ounces coconut milk; 0.13227 cup butter; 1 tablespoon extra virgin olive oil; .33 cup shallots, finely chopped; 1.5 cups risotto rice, Carnaroli or Arborio; .75 cup pitted dates; 1 tablespoon date syrup or honey; 3 tablespoons TOMAMI #1; Cinnamon; 1.5 ounces flaked almonds, roasted without oil; 2 tablespoons grated coconut; Fine sea salt; Freshly ground black pepper; Garnishes: Pomegranate seeds, physalis, lemon balm or mint

3 steps

Prep:40min

Updated at: Thu, 17 Aug 2023 11:30:34 GMT

Nutrition balance score

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Ingredients

4 servings

½ cupraisins

3 ouncesmaraschino rum

or white

27 ouncescoconut milk

⅛ cupbutter

1 tablespoonextra virgin olive oil

⅓ cupshallots

finely chopped

1 ½ cupsrisotto rice

Carnaroli or Arborio

¾ cuppitted dates

1 tablespoondate syrup

or honey

3 tablespoonstomami

cinnamon

1.5 ouncesflaked almonds

roasted without oil

2 tablespoonscoconut

grated

fine sea salt

freshly ground black pepper

Instructions

Step 1

Leave the raisins to soak in maraschino or rum for 15 minutes. Put the coconut milk in a large pot with 1 litre of water, heat and keep warm.

Step 2

In a heavy-bottomed sauté pan mix the olive oil with the butter, heat on medium heat and sauté the shallots. Add the rice and cook for about 2 minutes until the rice becomes glassy. Deglaze with the raisins and maraschino and continue stirring until the alcohol has evaporated. Now add one ladle of coconut milk to the rice and continue stirring until the liquid has been absorbed, then add the next ladle. Continue until the rice is soft, but still has a firm kernel. After half the cooking time, add the dates with 2 tablespoons of TOMAMI #1 and season the risotto to taste with salt and pepper. The rice should have a slightly salty note alongside a sweet note.

Step 3

When the cooking time is over, remove the risotto from the heat, cover with a lid and allow to rest for 2 minutes In the meantime mix 1 tablespoon of TOMAMI #1 with the date syrup and heat slightly. Arrange the risotto on plates, drizzle with the Tomami date syrup. Sprinkle with cinnamon and the almond and coconut flakes. Garnish with pomegranate seeds, physalis, lemon balm or mint and serve.

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