Coconut risotto with anchovies

I personally really love the Oriental cuisine and I like to use its influences in Western dishes. For example, this recipe is a risotto with coconut milk and anchovies that is inspired by a Malay dish called Nasi Lemak. It has strong flavors but at the same time manages to be a light and delicate dish.

Ingredients for 4 people
350 g risotto rice
200 ml coconut milk
4 tbsp anchovy oil
4 tbsp extra virgin olive oil
1 lime
Half an onion
1 liter of salt water

Utensils

  • 1 coconut
  • Grater

Preparation

Finely chop the onion and brown it in extra virgin olive oil. Now add the rice and fry for a couple of minutes. Then start adding salted water to the rice up until ¾ of the designated cooking time has passed.

In the meantime, mix the coconut milk with the anchovy oil.

Add the coconut milk to the rice for the remaining ¼ of cooking time. Take the risotto off the heat and stir with the the juice of half a lime and a few tablespoons of anchovy oil.

Serve the risotto in the coconut and complete with a Double Delicious anchovy and some lime zest.

Enjoy your meal!

 

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