Corn risotto with coconut cream and tahini
2/3 cup round rice
60 g of coconut cream
140 g of sweet corn kernels (cooked)
2 heaped tablespoons of sesame puree (tahini)
½ teaspoon of powdered galangal (or ginger)
Salt and pepper
1 handful of toasted sesame seeds
2 pinches of turmeric
1 pinch of Espelette pepper (or chili)
5-8 saffron strands
Rinse the rice in a colander until the water that runs out becomes transparent. Transfer it to a saucepan and pour over 2/3 cup of water and the coconut cream. Bring to a boil, then add the spices and sesame tahini. Reduce the heat, cover and simmer until the rice absorbs the liquid.
Pour in a new dose of boiling water, i.e. 2/3 cup. Stir and continue cooking over low heat. When the rice absorbs the liquid again, add the last part of 2/3 cup water.
Once cooked, remove the risotto from the heat. Season with freshly ground black pepper.
Let the corn risotto rest for about 15 minutes before serving. Garnish with crushed walnuts (raw or freshly roasted).