After the much success I experienced with my Spinach Mushroom Risotto I had to go and mess around with it. If you’re looking for more of a traditional risotto check that out.
Where did this recipe come from…I’ve been on a serious mango and avocado kick for the past few months. For whatever reason they make me feel fancy.
This recipe is definitely open to your own taste adjustments. The recipe below is my second attempt. My first attempt I used 1 mango and coconut milk instead of coconut water. While it tasted fine it wasn’t what I was going for. The mango flavor was much subtler than I wanted and the coconut milk flavor was too dominant. But who knows, maybe you would prefer that so that’s an option.
Here’s a picture of my first attempt with the 1 mango and coconut milk.
Not bad, but not great. Now let’s get to the recipe I preferred.
1/2 red onion (diced)
2 tbsp coconut oil
1/4 cup white rum
1 Haitan/Dominican Mango (optional)
1/2 Guatamalan Mango (common grocery store mango)
10 oz Arborio rice
3 cups (about) Coconut Water added to mangoes to make 4 cups total
1 cup black beans
Salt to taste
Avocado to garnish
Dice your onion. Definitely use red here, anything else would be too overpowering.
Cut your mango by cutting the top and bottom off.
Place it on one of the flat ends and slice the skin off with a knife.
Then remove the flesh in a similar familiar to which you removed the skins, carefully cutting around the pit.
Cut both your mangoes this way and place in a blender, I would have juiced them if I had a juicer.
I decided to go with 1 Haitian Mango and 1/2 Guatemalan Mango (generic grocery store mango). Haitian Mangoes tend to be juicier and have a more vibrant flavor. My first risotto was lacking a little bit in mango flavor, which is why I chose to use the different kind of mango and bump up the amount of mango used. It’s really up to you though. Because the Haitian Mango flavor is so much stronger than the more common mango I’m thinking I could have gotten away with using just the one Haitian.
Now add enough coconut water to make 4 cups of liquid total. Make sure you buy enough to have some left over.
4 cups. Remove from blender and place on the stove, bring and keep at a low simmer, covered.
Back to the onions. Sweat them in 2 tbsp coconut oil for about 3 minutes. We’re using this much oil because the rice is going to absorb it later. Relax, you’re allowed to consume oil from time to time.
Don’t let your onions brown, or it wouldn’t be sweating anymore.
Have your 10 oz of Arborio rice ready. You want to use any Italian short grain (Arborio, Carnaroli, Vialone, Nano, or Bald). Arborio is usually the cheapest/easiest to find. Don’t rinse it. Rinsing removes starch, which gives the risotto that creamy texture.
Add your rice and toast it for about a minute (over medium-ish heat). It should get too hot to hold it in for finger tips for more than a second or two.
It will start becoming translucent around the edges. Toasting helps ensure the risotto ends up creamy rather than mushy.
Add your rum and cook it down all the way. If you don’t the risotto will have too strong an alcohol flavor. The edges should be even more translucent now.
Now add 1 cup of your mango liquid and bring your rice to a low boil, moving it around to encourage even cooking. Make sure you move down the kernels that get stuck on the side.
The reason you keep your liquid at a simmer is adding warm liquid keeps the risotto at a more consistent temperature and makes for faster cooking time. You also run the risk of your rice being hard in the middle, while the outside is mush if you use cold liquids.
When most of your first addition is absorbed add more of your liquid in about 1/2 cup additions. This need not be exact.
You’re ready to add more liquid when you see the bottom of the pan easily.
Ready for more liquid.
How do you know when the risotto is done? Well the 4 cup/18 minute rule is usually a good indicator. Once you’ve finished adding all your liquid and the 18 minutes has passed and if you were using warm liquid additions it should be done. Just by looking at there should on be a small amount of solid white left in the middle.
Near the end of your last liquid addition add your black beans.
If your risotto is too thick (which is even more possible with this considering we’re cooking it in pectin) add some of your leftover coconut water until it becomes the consistency you desire.
Garnish and enjoy! Remember to serve immediately. 🙂