by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
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2 cups
chicken broth
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2 cups
pineapple juice
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2 tablespoons
butter
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2 tablespoons
extra virgin olive oil
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1/2
medium onion-diced
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1/4th teaspoon
ground coriander
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1 bunch
chopped cilantro
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1 cup
Arborio rice
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Bring broth and pineapple juice to a simmer in a large pot and keep warm
Ask the hotline about this step!Heat oil with 1 tablespoon butter in a heavy saucepan over medium-high heat- add onions and coriander, and saute until onions are softened.
Ask the hotline about this step!Add rice and 1/3rd of the chopped cilantro to the onions. Cook, stirring, for 1 minute.
Ask the hotline about this step!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.
Ask the hotline about this step!Reserve a handful of cilantro for garnish, and add the rest to the risotto and stir in right before removing from heat.
Ask the hotline about this step!Garnish with fresh cilantro and serve. I served with grilled garlic-lime shrimp and a dollup of sour cream!
Ask the hotline about this step!Looks like that happened to a lot of people! But lovely recipe just the same!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
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! =)