PINEAPPLE RISOTTO ENJOY DAN:

                              PINEAPPLE RISOTTO by CHEF DAN:

Serves 2

INGREDIENTS:

1 tablespoon EACH butter and toasted sesame oil

2 cups vegetable stock

1 cup Royal Italian Superfine Arborio Risotto

Sea salt to taste

1 (19.5 Oz) can May Ploy coconut milk

1 onion, copped

6 baby portabella mushrooms, stems removed and capes halved and thinly sliced

1 pinch of saffron

1/2-cup white wine

4 ounces fresh snap peas, trimmed

4 shallots, bias-sliced into 1/2-inch lengths

DIRECTIONS:

1.   In a stock pot, melt the butter and heat the sesame oil over medium-high heat and when sizzling.

2.   Add the onion and sprinkle with sea salt to taste.

3.   Reduce heat to medium and caramelize the onion about 6 minutes.

4.   Add the mushrooms and stir into the onion, sauté for 4 minutes.

5.   Raise heat to medium-high and add rice stirring into the onion mixture.

6.   Roast the rice for a couple of minutes.

7.   Stir in the wine, stirring constantly until liquid is absorbed.

8.   Stir in 1/2-cup coconut milk, stirring until liquid is absorbed.

9.   Repeat the process with remaining coconut milk and the remaining stock (adding broth 1/2-cup at a time.

10.                Should take about 40 minutes.

11.                When all the liquid is absorbed, stir pineapple and saffron.

12.                Toss in the snap peas and cook for another minute or so.

13.                Garnish with scallions.

ENJOY DAN:                                                        PLANT SEEDS & SING SONGS: