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http://www.lifestylefood.com.au/recipes/12424/liquid-coconut-risotto-with-palm-oil-mint-and-nori

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Liquid Coconut Risotto with Palm Oil, Mint and Nori

South America’s most exciting chef (D.O.M., Sao Paolo) proves that the ancient flavours of the Amazon can be as cutting-edge as contemporary three-star cuisine, from homely tapioca and the simple Brazil nut, to the exotic heart of palm. Expect a few surprises from this high-energy punk rock DJ-turned-chef.

Ingredients

  • For the risotto

  • Mint oil

  • Finishing

Method

  • 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.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Liquid Coconut Risotto with Palm Oil, Mint and Nori.

 
 

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