While I've been devouring risottos for awhile now, I just recently started making them...once I found out how easy it is to use a basic 'base recipe' and veer off in tons of different directions. I came up with this fresh, tropical risotto to accompany grilled garlic-lime shrimp. —Loves Food Loves to Eat
extra virgin olive oil
S&P to taste
In This Recipe
Bring broth and pineapple juice to a simmer in a large pot and keep warm
Heat oil with 1 tablespoon butter in a heavy saucepan over medium-high heat- add onions and coriander, and saute until onions are softened.
Add rice and 1/3rd of the chopped cilantro to the onions. Cook, stirring, for 1 minute.
Ladle in 1 cup simmering broth/juice and cook, stirring, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next. When half the liquid is remaining, add pineapple tidbits. Continue adding liquid and stirring 1/2 cup at a time until rice is tender and creamy-looking, 16 to 18 minutes.
Reserve a handful of cilantro for garnish, and add the rest to the risotto and stir in right before removing from heat.
Garnish with fresh cilantro and serve. I served with grilled garlic-lime shrimp and a dollup of sour cream!