Spicy Coconut Risotto with Smoked Sausage

Rice has to be one of the best foods invented…EVER. Think about it:

• Inexpensive
• Filling
• Delicious
• Adaptable to almost any flavor
• Healthy
• Easily procured

I don’t think there is anything else that fits that quite as well as rice does. This particular dish can be made as a risotto or you can dump everything in the pan, cover it and just let it cook for a slightly more rustic texture.

The flavors of coconut, curry, poblano pepper, pineapple and carrot are pulled together with just a quick splash of heavy cream at the end. You can adjust the curry to your own tastes. I put very little in, I wanted the scent of curry but not much of the flavor. I garnished with green onion, pecans, and cilantro but chopped apple would be good too.

Be sure to use the unsweetened coconut milk that will be in the Asian food section of your store. Don’t use Coco Lopez or it will be like a giant, curdled, curry flavored pina colada – and that is a little too adventurous for me.

This will take about 45 minutes to  an hour to cook completely

Spicy Coconut Risotto with Smoked Sausage

• 2 Tbs butter
• 2 tbs olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 poblano pepper, chopped
• 1 1/2 cups carrots, cleaned and sliced
• 1 lb smoked sausage, sliced or cubed
• 2 cups rice
• 1 large can pineapple chunks in pineapple juice (24 oz I think)
• 1 can unsweetened coconut milk
• Salt and pepper to taste
• 2  tbs sugar
• 1/2 tsp curry powder
• 1/4 cup heavy cream
• Water or chicken broth as needed to finish the dish
• 1 bunch green onions for garnish
• 1 cup pecans, chopped for garnish
• Raisings, apple coconut or whatever you like

Instructions

1. Drain pineapple, reserving juice
2. Heat pineapple juice, sugar, and coconut together to a simmer and keep hot
3. Melt butter with olive oil in a large pan
4. Saute onion, peppers, garlic, and carrots
5. Add rice to pan and saute until rice begins to turn golden
6. Add sausage and pineapple and stir well
7. Begin adding juice mixture a tablespoon at a time stirring in well
8. Continue adding the hot juice a little at a time, stirring constantly until the liquid is absorbed
9. The rice will become tender as you add the juice. If you run out of juice before rice is cooked just add water or chicken broth
10. When rice is tender add curry powder and cream. Allow the rice to absorb the cream
11. Taste and check for seasoning
12. Add desired garnish and serve

Serves 6-8

images: Marye Audet

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