I can say this is probably one of my signature dishes: the combination of ingredients is a bit unusual yet exceptionally exotic.
Coconut, lime and mint remind me so much of my adventures away, sipping refreshing cocktails here and there and enjoying coconut icicles along the beaches of Mexico… Oh those good old days!
I am sure you will love it as much as I do.
2 fresh artichokes*
1.5lt vegetable stock
2 garlic cloves
1 tbsp shredded coconut
200g arborio rice
1 small coffee cup of white wine
A pinch of black pepper
A pinch of turmeric
½ lime, juiced
Vegan butter or neutral-tasting oil for cooking
Fresh mint for serving
Slice 2 fresh artichokes. Cook in hot, boiling water for 5 minutes then drain, set aside and keep the water for the stock, adding salt or stock cubes to it.
Melt some vegan butter and stir-fry two garlic cloves. Add the shredded coconut and stir until golden and crispy. Pour the rice into the pan, toast for a few minutes then add the white wine.
At this stage, cook the risotto, stirring constantly and adding the stock from time to time.
Nearly at the end, season with black pepper, a pinch of turmeric and the juice of half lime. Add the artichokes and add a bit more vegan butter for extra creaminess. This is what we call in Italian “mantecare”.
Let it rest for 5 minutes then serve it sprinkling with fresh mint leaves.
*Use jarred artichokes if you can't get the fresh ones.