Coconut and melted cheese risotto
1 cup short grain rice
¼ fresh coconut
1 pinch nutmeg
2 pinches of ground dried ginger
Salt and pepper
30 ml of walnut oil
4-5 servings of melted cheese, natural (e.g. The Laughing Cow)
50 g walnuts
Rinse the rice in a sieve until clear water. Peel the coconut and cut into thin slices. Mix both products in a saucepan and pour 1 cup of water. Bring to a boil, then reduce heat and let simmer. Some 10 minutes later, season the risotto with salt, pepper, nutmeg and ginger.
When the rice absorbs the first glass of water, add a second one (hot), followed by a third one when the rice turns dry. At the end of cooking, add the melted cheeses and walnut oil. Off the heat, let the risotto rest for 10 minutes (still covered).
Serve the dish sprinkled with chopped walnuts and a good grate of black pepper.