March 14, 2010

Daring Cooks: Risotto

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Coconut Milk Risotto Pudding
coconut milk and orange risotto pudding with kabocha squash

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto.

Knowing the only person in my house who will eat risotto is me, I had to prepare one that I will definitely want to eat and write about for my very first Daring Cooks challenge. Revisiting and being inspired by this yummy recipe I cooked a sweet risotto with just 6 ingredients added to the rice: coconut milk, milk, water, sugar, orange peels, and a pinch of salt. I like that it is easier to cook because the arborio rice is preboiled in plain water before adding both milk. The rice is tender and creamy but not mushy nor gummy and the flavor combination of coconut milk and orange essence is simply delightful. The kabocha squash which is boiled separately in coconut milk, water, and sugar is the 'icing' on the pudding. Each serving is drizzled with a little coconut milk and sprinkled with orange zest.

Coconut Milk Risotto Pudding

Coconut Risotto Pudding
a quarter of a kabocha squash
2 cups coconut milk
1 cup whole milk
6 tablespoons sugar
1 large orange
½ cup arborio rice
a pinch of sea salt
  • Cut kabocha lengthwise into 1 inch thick pieces and cook gently with ¾ cup coconut milk and ½ cup water until fork tender, turning once, about 15 minutes. 
  • Put 1¼ cups of water and the rice in a medium saucepan . With a vegetable peeler, remove the zest of half of the orange and add to the saucepan.Turn the heat on high and let the mixture come to a boil. Reduce the heat to low, cover the pan and simmer for 12 minutes or until rice is almost cooked. Add 1 cup coconut milk, milk, sugar, and salt and cook over medium heat while constantly stirring until the rice is tender, about 12 minutes. The pudding should be creamy and not soupy. Remove the orange zest and discard.
  • Slice the cooked kabocha. Zest the remaining orange half with a zester. Spoon the risotto pudding into individual bowls, top with a few slices of kabocha. Sprinkle with orange zest and drizzle coconut milk on top. Serve with extra kabocha pieces on the side.


Audax said...

Congratulations on your first challenge and welcome and hello to the Daring Cooks'.

I'm so impressed your sweet risotto looks perfectly creamy and scrumptious and the flavour combination sounds exquisite. Superbly done. Cheers from Audax in Sydney Australia.

Wic said...

congratulation on your first time. you did amazing it looks and sounds stunning.

Anonymous said...

My god this looks absolutly delicious.... and that for your first challenge! I just love it all.

Anonymous said...

I love this! It looks so delicious and that for your first challenge. Gratz! And I hope to see a lot more of your wonderful cooking.

Kim said...

great job on your first challenge! Your risotto looks phenomenal!

Anonymous said...

Were you looking for a new challenge now that you are done with the BBAC? Welcome to the DC and congratulations on your first challenge! I also made a sweet risotto, which was awesome!

tariqata said...

That looks absolutely lovely!

Mirage said...

Naku, you always outdo yourself especially with these challenges...

Looks so yummy! un coconut milk is it fresh or tetra or can?

Anonymous said...

That one enticing creation :D I can imagine the sweetness of both the coconut cream and squash give flavor to the risotto.

Oggi said...

Hi all, thanks!:)

AP, I'll sign up for another baking challenge maybe later when I have relaxed sufficiently.:)

G. it's canned. I haven't seen fresh in the markets here. Fresh would taste much better but I'm happy with canned.:)

Juliana said...

Wow, coconut rice pudding and with kabocha, definitely have to try this one...looks delicious ;-)

Oggi said...

Juliana, it's yummy!:)

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