4cupsVegetable stockchicken or seafood stock can also be used
pinchSaffron threads about 1/4 tsp
3/4cupParboiled ackee, pureed(I pressed mine through a fine sieve, you could also use a food processor)
Salt and Pepper to taste
Instructions
Bring stock to boil in a medium pot, then reduce to low to keep warm.
Heat coconut oil in a pan over low heat. Cook shallots and garlic till soft and translucent (do this slowly so as to gently coax out the flavour we don't want to brown or burn the garlic)
Turn the heat up to medium then add the rice stirring well so that all the grains are evenly coated with oil
If using, pour over the wine and cook till it has evaporated, if not go to the next step.
Add the hot stock one ladleful at a time, stirring well and allowing each addition to be absorbed before adding the next. This will take about 17 to 20 minutes. (If you used the wine you may have some stock left over)
Before adding the last ladle of stock, add the saffron. Finally, add the ackee puree (you may need to add a bit more stock to adjust the consistency, once the ackee is added the risotto will become quick thick)
Season with salt and pepper before serving
Enjoy!
Notes
*I used refined coconut oil, using unrefined will add coconut flavour to the dish which isn't necessarily a bad thing depending on what you're going for.