ASTIG Vegan

Vegan Filipino Food

Citrus Bloghop: Kalamansi Coconut Risotto

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A fusion between Italian and Filipino, Kalamansi Coconut Risotto is a creamy rice dish I like to refer as “the ultimate comfort food”. It calls for simple cooking steps yet results in complex flavors that gradually reveal in every bite.

Risotto is traditionally Italian but the ingredients, kalamansi citrus and coconut make it Filipino. I’m glad I decided to go with it for the Citrus bloghop.

The fusion risotto idea was a product of brainstorming at the grocery store. With two days left before the launch of the blog hop, I headed to the store and walked from aisle to aisle looking for inspiration. I had to phone my boyfriend, Chris who joined me leading one idea to another until we landed a final winning decision.

By the way, Kalamansi or Calamansi or Calamondin, is a citrus fruit that tastes sour like lemons but has the zest of mandarin oranges. It is usually found in the Philippines but can also easily grow in California. My sister in SoCal harvested about two bags-in the middle of winter!  Asian grocery stores may carry Kalamansi depending on the season. I got lucky my sister brought those two bags with her when she visited us for the holidays.

One important note: Cooking risotto takes easy steps but constant stirring of the rice is required.

Here’s how to make it:

coconut risotto
INGREDIENTS:
  • 3/4 can coconut milk
  • 1 1/2 tbsp vegetable bouillon
  • 3 tbsp olive oil
  • 1/2 pound white button or portabello mushroom, thinly sliced
  • 2 tbsp earth balance or any vegan butter
  • 1/2 onion, finely chopped or 2 shallots diced
  • 1 stick celery, finely sliced
  • 1 1/2 cup Arborio rice
  • 1/2 cup Dry white wine
  • 4-5 cups of water
  • 2-3 tbsp kalamansi juice
  • Salt and pepper to taste. It’s best to use sea salt and freshly ground pepper

Note: 

  • If you are using liquid vegetable stock  and not in powder form or bullion, use 5 cups of that instead of water

 

DIRECTIONS:
  1. In a pot over low heat, simmer the coconut milk for about 3 minutes then add in the vegetable bullion or powder. Simmer for another 5 minutes. Set aside. (If you are using liquid vegetable broth, don’t add it to the coconut milk. Heat the broth separately).
  2. Heat a large saucepan over medium heat. Add about two tbsp of olive oil and saute the mushroom until it’s tender. Remove the mushroom and set aside.
  3. Using the same pan, add another tbsp of olive oil, then add the butter.
  4. Once the butter has fully melted, add the onion and celery and saute for about a minute.
  5. Add the rice. Stir well to coat with oil.
  6. When the rice is slightly translucent, pour in the white wine. The mixture will produce a wonderful aroma!
  7. Once the wine is fully absorbed, add the coconut milk, then stir again.
  8. Once the coconut milk is absorbed, add a half cup of water stirring continuously. If you are using liquid broth, add this instead of water.
  9. Continue adding half cup of water (or liquid broth) at a time until the liquid is absorbed. Keep the process until the rice is soft but firm in the center or “al dente”. The risotto will be creamy but not mushy.
  10. Stir in the Kalamansi juice
  11. Transfer the mushroom to the mix
  12. Season with salt and pepper
  13. Garnish with chives or in my case,  I used celery leaf

The coconut milk produces a rich creamy flavor that cancels out the need for Parmesan cheese.

I’m proud to say that not only I successfully veganized this Italian favorite, I’ve also added a Filipino touch. Enjoy and happy cooking!

—————————————————

January is #citruslove month!

Please join in on the #citruslove by linking up any citrus recipe from the month of January 2012.  Don’t forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hastag is #citruslove :).

Citruslove is being co-hosted by these amazing bloggers!

AstigVegan ~AstigVegan @AstigVegan
Oh Cake ~ Jessica ~ @jesshose
Teaspoon of Spice – Serena – @TspCurry

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Comments

  2. jenkakio says

    OMG, **drool, drool** I want to make this NOW. I love kalamansi. I wish I had a tree, tho. In Hawai’i, there are everywhere, but in my neighborhood, it’s kinda hard to come by. I would have to go to the farmer’s market to get some, where neighborhoods like Waipahu, it’s on ever street corner.

    • Richgail Enriquez says

      Kalamansi in Hawaii! =) I wish the farmer’s market in my neighborhood also carry this citrus fruit. Let me know how it goes once you try the recipe.

    • Richgail Enriquez says

      Took some brainstorming but finally came up with the recipe. Happy Citruslove!

  5. juniakk says

    i love risotto! coconut and citrus add such a delicate touch to this meal :). yay for vegan entree 🙂 sending some #citruslove to you!

    • Richgail Enriquez says

      Yes! It is my new comfort food especially when it’s cold outside. Feel free to try it and leme know how it goes 🙂

  7. Jessica | Oh Cake says

    This sounds delicious. Having lived in Italy I always think “inside” the box when it comes to risotto. This recipe is opening my mind to possibilities. I bet this would make a phenomenal rice pudding, too!

    • Richgail Enriquez says

      Means alot coming from you who have lived in Italy 🙂 Happy Citruslove bloghop!

    • Richgail Enriquez says

      Those two are my faves as well, reminds me of the homeland. Happy blogging/cooking 🙂

    • Richgail Enriquez says

      Thanks! I got some help brainstorming for the idea and I’m glad the plan came out well. 🙂 Leme know if you want to try it, happy cooking!

    • Richgail Enriquez says

      Yes! You must try it =D It’s perfect as a drink as well, just mix with a sweetener and you got something refreshing. Take Care!

    • Richgail Enriquez says

      Thanks! Please try some kalamansi, works wonders in cooking 🙂 Happy #citruslove!

    • Richgail Enriquez says

      Oh please do try kalamansi, even just with sugar and water, makes a great citrus juice =)

    • Richgail Enriquez says

      Thanks Terra. Please do try kalamansi once you find it, it’s an awesome citrus. Thanks for stopping by!

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