Mango Risotto

DSC_0111_01

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.

DSC_0278_01

Not bad, but not great.  Now let’s get to the recipe I preferred.

Recipe:

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.

DSC_0079_01

Cut your mango by cutting the top and bottom off.

DSC_0083_01

Place it on one of the flat ends and slice the skin off with a knife.

DSC_0084_01

Then remove the flesh in a similar familiar to which you removed the skins, carefully cutting around the pit.

DSC_0085_01

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.

DSC_0088_01

Blend.

DSC_0089_01

Now add enough coconut water to make 4 cups of liquid total.  Make sure you buy enough to have some left over.

DSC_0086_01

4 cups.  Remove from blender and place on the stove, bring and keep at a low simmer, covered.

DSC_0092_01

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.

DSC_0080_01

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.

DSC_0093_01

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.

DSC_0094_01

It will start becoming translucent around the edges.  Toasting helps ensure the risotto ends up creamy rather than mushy.

DSC_0095_01

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.

DSC_0096_01

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.

DSC_0098_01

When most of your first addition is absorbed add more of your liquid in about 1/2 cup additions.  This need not be exact.

DSC_0099_01

You’re ready to add more liquid when you see the bottom of the pan easily.

DSC_0100_01

Ready for more liquid.

DSC_0103_01

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.

DSC_0108_01

Garnish and enjoy!  Remember to serve immediately.  🙂

DSC_0117_01

Advertisements

7 thoughts on “Mango Risotto

    • Yeah I didn’t want it to be a desert thing. I like adding mangoes to dinner items and I love pairing them with avocados and black beans.

      If it sounds good to you then I’m sure it would be a fabulous addition. 🙂

    • Because of the pectin in the mango this behaves a little differently than a traditional risotto as the mango is cooked. So you just have to be aware of it and be ready to add more coconut water if the risotto needs it. And don’t cook it too quickly/long otherwise it could turn into a congealed mess. But that kind of goes for all risottos. Hope it works out for you!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s