Mango Risotto
Mango Risotto. Jump to Recipe·Print Recipe Say Hello to Mango Risotto from a Cuban. Arroz con Mango Growing up in Cuba, there was a constant phrase that was uttered when two things didn't really fit together: eso es un arroz con mango" Which just means "Just as Mango and Rice don't go together, neither does …." Challenge. Swirl ¼ of the mango slices in on top of the rice.
Ingredients
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You need 1 cup of arborio rice
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It’s 1 cup of vegetable stock
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It’s 1 cup of mango puree
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You need 1 cup of coconut milk
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Prepare 1/4 tsp of salt
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Prepare 1 Tbsp of butter
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You need 1 tbsp of olive oil
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It’s 1 tbsp of parmesan cheese or any available
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It’s 1 tbsp of rice wine vinegar
Steps
- In a heavy bottom pan or skillet add butter and let it melt àdd oil add arborio rice and saute it for a minute.
- Add white wine if you don't have you can avoid it than add hot vegetable stock about 1/4 cup or full of ladle.
- Let it evaporat add more stock and let it cook for 2-3 minutes repeat third time with the vegetable stock add mango puree.
- Stir it well add salt rice wine vinegar stir add parmesan cheese or processed cheese.
- I have given round ball shape to the risotto outer layer with edible blue colour and garnish it with mango slices and edible flower.
Obviously, if you're fresh out of sun-dried cranberries, you can use sun-dried cherries, or some other tart fruit — it works just as well. Once done, remove from heat, drain mango from syrup, and stir into the risotto, along with chives, Romano cheese (if using), and sun-dried cranberries. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team. Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree.
