RISOTTO WITH DATES AND COCONUT

#1

vegan

main course

difficult

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

80 g raisins
80 ml maraschino or white rum
800 ml coconut milk
30 g butter
1 tablespoon extra virgin olive oil
60 g shallots, finely chopped
300 g risotto rice, Carnaroli or Arborio
100 g pitted dates
3 tablespoons TOMAMI #1
1 tablespoon date syrup or honey
Cinnamon
40 g flaked almonds, roasted without oil
2 tablespoons grated coconut
Fine sea salt
Freshly ground black pepper
Garnishes: Pomegranate seeds, physalis, lemon balm or mint

INSTRUCTIONS

Leave the raisins to soak in maraschino or rum for 15 minutes. Put the coconut milk in a large pot with 1 litre of water, heat and keep warm.

In a heavy-bottomed sauté pan mix the olive oil with the butter, heat on medium heat and sauté the shallots. Add the rice and cook for about 2 minutes until the rice becomes glassy. Deglaze with the raisins and maraschino and continue stirring until the alcohol has evaporated. Now add one ladle of coconut milk to the rice and continue stirring until the liquid has been absorbed, then add the next ladle. Continue until the rice is soft, but still has a firm kernel. After half the cooking time, add the dates with 2 tablespoons of TOMAMI #1 and season the risotto to taste with salt and pepper. The rice should have a slightly salty note alongside a sweet note.

When the cooking time is over, remove the risotto from the heat, cover with a lid and allow to rest for 2 minutes In the meantime mix 1 tablespoon of TOMAMI #1 with the date syrup and heat slightly. Arrange the risotto on plates, drizzle with the Tomami date syrup. Sprinkle with cinnamon and the almond and coconut flakes. Garnish with pomegranate seeds, physalis, lemon balm or mint and serve.

Preparation time: 40 minutes

A recipe by Cettina Vicenzino.