The risotto with coconut milk, anchovies and lime is a very particular first course and perhaps not suitable for everyone. Having said that, I loved it, because in my opinion the sweetness of the coconut milk perfectly matches, by contrast, with the freshness of the lime and the strong taste of the anchovies, those of Cantalbrico, my favorite … so there you just have to taste and tell me what you think;)
Preparation is really simple and quick, so what are you waiting for? Try it and let me know!
- Doses for 2 people:
- 160 gr of rice
- 100 gr of coconut milk
- 6 anchovy fillets
- 1 lime
- 1/2 l of vegetable broth
- 1/4 glass of white wine
- extravirgin olive oil
- salt
- pepper
- preparation: 10 min
- cooking: 20 min
- total: 30 min
How to make risotto with coconut milk, anchovies and lime
Heat the oil in a saucepan and toast the rice, then blend with the wine.
Once the wine has evaporated, add the lime first and then start cooking with the hot broth, adding it little by little as it is absorbed.
A few minutes before the rice is cooked, stir in the coconut milk.
Season with salt and, if you want, pepper.
Then serve the risotto with coconut milk, anchovies and lime, decorated with anchovies and lime zest and serve.
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