Coconut Shrimp Risotto

Featured by Paint Horse Winery in the Gold Wine Club.

Ingredients

1 Tbs. olive oil
1 cup arborio rice
1 cup dry white wine
1 14-oz. can coconut milk
1 cup diced canned tomato
1 lb. raw shrimp, peeled and
diced into 1/2-inch pieces
1/4 tsp. red pepper
1 cup shredded coconut
1/4 cup parsley

Instructions

Heat olive oil in medium pot over medium-high heat. Add rice and cook, stirring occasionally, about 2 minutes. Add wine and boil, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring once or twice. Add half the coconut milk and cook, stirring just enough to keep the rice from sticking, until it is just about gone. Add remaining coconut milk and repeat. The rice should be almost tender at this point - if it needs more cooking, add another 1/2 cup of water and cook until absorbed. Stir in tomato, shrimp and red pepper and cook until shrimp is cooked through, about 2-3 min. Stir in shredded coconut. Ladle portions onto plates and scatter parsley over the top of each. Pair with the Paint Horse 2012 Chardonnay.



Recommended Pairings

Lucie

2015 Chardonnay
94 Points
$50.00 $45.00 x 2

Babcock

2014 Chardonnay
92 Points
LAST CALL
$45.00 $39.00 x 2

Babcock

2014 Chardonnay
92 Points
$45.00 $39.00 x 2

Scheid

2014 Chardonnay
Special Selection
$25.00 $17.00 x 2

831

2014 Chardonnay
91 Points
LAST CALL
$18.00 $17.00 x 1

J. Wilkes

2013 Chardonnay
Free Shipping
$25.00 $18.00 x 2

Thomas Fogarty

2012 Chardonnay
92 Points
$48.00 $42.00 x 1

Lewis

2014 Chardonnay
93 Points
$55.00 $49.00 x 2