I “cooked” this recipe in my mind’s eye a few months ago. Although, I bought arborio rice, for some reason I did not actually “cook” it, till recently. It turned out as tasty as I anticipated!
In fact, I can think of a slight variation of this, that can be made into a dessert…
You can’t really go wrong with mango!
1 cup arborio rice
1 green mango
1/4 cup cashews
a little cilantro to garnish
salt to taste
a pinch of turmeric
1-2 tbsp oil
1 tbsp butter
Peel and chop mango. Process in a food processor to make thick pulp.
Cook the arborio rice according to directions. When cooked, add the mango pulp and mix thoroughly. Add salt to taste. Add turmeric or you can also use saffron.
Meanwhile saute sliced onion, until caramelized.
Heat the butter in a separate pan. Add cashews and fry till golden.
Garnish the risotto with some caramelized onions, cashews and cilantro and serve warm.
Alternately, I think you can use a cup of coconut milk to cook the arboro rice, use sweet mexican mango and top with cashews and raisins to make it into a semi-sweet dessert that can be served warm or chilled. Add some ground cardamon for aroma. You can add some sugar, if necessary, to soothe your taste buds!
It’s perfect for that busy, office day meal or enjoy as a side dish, or make it into a dessert!