Risotto With Coconut Milk And Shrimp

1. 1

   Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high.

2. 2

   Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.

3. 3

   Add wine and let it boil away, stirring once or twice, until mixture is just about dry.

4. 4

   Add a cup of hot water and repeat, stirring frequently.

5. 5

   Add half the coconut milk and cook, stirring frequently, until it is just about gone.

6. 6

   Add remaining coconut milk and repeat.

7. 7

   At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water.

8. 8

   Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy.

9. 9

   If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again.

10. 10

    Garnish with cilantro, basil or scallions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.