Liquid Coconut Risotto with Palm Oil, Mint and Nori

For the risotto

1. Cut the onion into brunoise. In a saucepan melt the butter and sweat the onion for a few minutes and stir in the rice. Continue sweating for a few minutes and then add the wine.
2. Let the wine evaporate completely and add the warm vegetable stock. Cook it over at low heat, stirring occasionally until it reaches the consistency of a thick paste.
3. Pour in the coconut milk and bring to a quick boil. Then blend the coconut and rice (use a blender or Thermomix) until it reaches a creamy smooth consistency.
4. Season with salt and pour into a siphon. Store on a 60°C bain marie until the moment of serving.

For the risotto

1. Blanch the mint leaves in boiling water for five seconds. Cool them down quickly in cold water.
2. Strain the leaves and squeeze them gently to extract excess water.
3. Put the leaves and the canola oil in a Thermomix (ten minutes at 70°C) or blender.
4. Strain using muslin cloth. Cool.

To assemble

1. Cut the nori leaves into very fine julienne.
2. Gently pour some soy sauce, palm oil, and mint oil on a deep plate.
3. Place the nori on one side. Finish with some liquid risotto served from the siphon.