Coconut Mushroom Risotto
This post may contain affiliate links. Please read our disclosure policy.
Do you want to know how to cook a perfect risotto? This recipe was created to satisfy all taste buds!
Even if you don’t cook a lot at home but would like to give it a try, here you can find all the risotto instructions to make a tasty and easy coconut mushroom risotto.
The particularity of this recipe? The unique flavors of the association between coconut milk and mushrooms give this creamy risotto a little something that makes us want more!
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 50 mins / Servings: 2 people
- - - - - - - - - - - - - - - - - - - - - - - - - - -
Coconut Mushroom Risotto
½ - Onion
1 - Garlic clove
8 oz (230g) - Mushrooms
1 cup (200g) - Rice
13.5 oz (400ml) - Coconut milk
13.5 oz (400ml) - Water
1 oz (30g) - Butter
To taste - Himalayan salt
Topping
- - - - - - - - - - - - - - - - - - - - - - - - - - -
We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, and mixing bowls.
Coconut Mushroom Risotto
1 - Using a sharp knife, finely chop the garlic clove and chop the onion in large chunks. Set those aside in two separate bowls. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs.
2 - Next, cut the mushrooms in half and slice them. Set those aside.
3 - In a large skillet over medium heat, pour about two tablespoons of good extra virgin olive oil and let the oil heat up for 1 to 2 minutes.
4 - Once the oil is hot, cook your chopped onion for about 3 to 5 minutes, or until nicely caramelized.
5 - Add the chopped garlic clove to the onion and stir lightly with a spatula.
6 - Right after adding the garlic, place all the mushrooms in your skillet and briefly stir before adding some salt. Mix and cook for about 8 to 10 minutes. Finally, set your mushrooms aside.
7 - Reusing the same unwashed skillet (which will give your risotto even tastier flavors), add the uncooked rice and toast it for about 1 minute in the remaining oil in your skillet.
8 - Pour the coconut milk over the rice. Stir and cook for 15 minutes or until the coconut milk has completely reduced. While cooking, always keep an eye on your rice and mix it from time to time.
9 - After 15 minutes, add the water to your rice, mix until it becomes homogeneous, and cook for another 20 minutes.
10 - Once the rice is fully cooked, remove it from the heat and add the butter. Mix until well combined.
11 - Plate your rice and add the sauté mushrooms on top.
12 - Top your risotto with grated Parmesan cheese, cherry tomato halves, and fresh cilantro. Here is a stainless steel professional box grater we recommend.
13 - Enjoy!
Watch our video for more details!
- - - - - - - - - - - - - - - - - - - - - - - - - - -
Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
- - - - - - - - - - - - - - - - - - - - - - - - - - -
🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
- - - - - - - - - - - - - - - - - - - - - - - - - - -
Enjoy our content? Support us! 💖
The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.