by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand2 cups chicken broth Ask a question about this ingredient
2 cups pineapple juice Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1/2 medium onion-diced Ask a question about this ingredient
1/4th teaspoon ground coriander Ask a question about this ingredient
1 bunch chopped cilantro Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
Bring broth and pineapple juice to a simmer in a large pot and keep warm
Ask a question about this stepHeat oil with 1 tablespoon butter in a heavy saucepan over medium-high heat- add onions and coriander, and saute until onions are softened.
Ask a question about this stepAdd rice and 1/3rd of the chopped cilantro to the onions. Cook, stirring, for 1 minute.
Ask a question about this stepLadle 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.
Ask a question about this stepReserve a handful of cilantro for garnish, and add the rest to the risotto and stir in right before removing from heat.
Ask a question about this stepGarnish with fresh cilantro and serve. I served with grilled garlic-lime shrimp and a dollup of sour cream!
Ask a question about this stepLooks like that happened to a lot of people! But lovely recipe just the same!
Rick Field is the founder of the pickle company Rick's Picks.
Whoops, I was so excited to add my risotto to the contest that I didn't even read the 'No Risottos' disclaimer at the top! =)