Mango Coconut Crab Risotto
Arborio rice is sometimes labeled “risotto” in stores. It’s a short-grain rice with lots of starch, giving it a creamy texture when cooked.
- 2 tablespoons butter
- 3/4 cup chopped sweet onion
- 1 cup Arborio rice
- 1 tablespoon brown sugar
- 1 teaspoon curry powder
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 (13.5-ounce) can light coconut milk, divided
- 1/2 cups chicken broth, heated
- 1/2 pound lump crabmeat 1 ripe mango, chopped Flaked coconut Preparation
Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in brown sugar and next 3 ingredients. Stir in half of coconut milk. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining coconut milk. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)
Stir in crab meat and mango, and cook 3 minutes or until thoroughly heated. Sprinkle with flaked coconut.