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.


  • For the risotto

  • 50g onion

  • 50g unsalted butter

  • 500g arborio rice

  • 350ml dry white wine

  • 700ml vegetable stock

  • 500ml coconut milk

  • salt

  • Mint oil

  • 120g mint leaves

  • 300ml canola oil

  • Finishing

  • 200g nori seaweed

  • 200ml soy sauce

  • 200ml palm oil

  • 200ml mint oil


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2331kj
  • Fat Total 197g
  • Saturated Fat 60g
  • Protein 19g
  • Carbohydrate 113g
  • Sugar 2g
  • Sodium 3042mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings