Comments on: Shrimp, Mango and Bell Pepper Skewers with Coconut Risotto http://www.jemangelaville.com/2006/03/20/shrimp-mango-and-bell-pepper-skewers-with-coconut-risotto/ cooking. pdx. snax. occasionally, cats. Sat, 11 Feb 2012 05:35:24 +0000 hourly 1 http://wordpress.org/?v=3.1.1 By: Court http://www.jemangelaville.com/2006/03/20/shrimp-mango-and-bell-pepper-skewers-with-coconut-risotto/#comment-407 Court Tue, 21 Mar 2006 19:19:24 +0000 http://www.jemangelaville.com/?p=225#comment-407 I had awesome success with the Mexican risotto and mixed bag with the mushroom one. Will have to give this one a try when I feel like an intense cooking session :) I had awesome success with the Mexican risotto and mixed bag with the mushroom one. Will have to give this one a try when I feel like an intense cooking session :)

]]> By: mlb http://www.jemangelaville.com/2006/03/20/shrimp-mango-and-bell-pepper-skewers-with-coconut-risotto/#comment-406 mlb Tue, 21 Mar 2006 15:43:12 +0000 http://www.jemangelaville.com/?p=225#comment-406 You are the risotto queen!! :) Yeah, it really just depends. I typically just have a lot of liquid simmering and keep adding it until the risitto is done. You are the risotto queen!! :)

Yeah, it really just depends. I typically just have a lot of liquid simmering and keep adding it until the risitto is done.

]]> By: Christy http://www.jemangelaville.com/2006/03/20/shrimp-mango-and-bell-pepper-skewers-with-coconut-risotto/#comment-405 Christy Tue, 21 Mar 2006 15:34:36 +0000 http://www.jemangelaville.com/?p=225#comment-405 I made your other Risotto the other night and used 1 1/4C arborio to 6C of vegetable stock in addition to 1/2C red wine. But it could be the dry or the altitude here that makes it so I need more! I feel like the Risotto queen now and can see how to use your base recipe and make up a bunch of other ones! Fun. I'll have to try this coconut one too. I made your other Risotto the other night and used 1 1/4C arborio to 6C of vegetable stock in addition to 1/2C red wine. But it could be the dry or the altitude here that makes it so I need more! I feel like the Risotto queen now and can see how to use your base recipe and make up a bunch of other ones! Fun. I’ll have to try this coconut one too.

]]> By: Ivonne http://www.jemangelaville.com/2006/03/20/shrimp-mango-and-bell-pepper-skewers-with-coconut-risotto/#comment-404 Ivonne Tue, 21 Mar 2006 04:01:44 +0000 http://www.jemangelaville.com/?p=225#comment-404 Oh my goodness that looks incredible! And the coconut rice ... I have to try this! Oh my goodness that looks incredible! And the coconut rice … I have to try this!

]]> By: mlb http://www.jemangelaville.com/2006/03/20/shrimp-mango-and-bell-pepper-skewers-with-coconut-risotto/#comment-403 mlb Mon, 20 Mar 2006 20:08:40 +0000 http://www.jemangelaville.com/?p=225#comment-403 Hi Dan: Hmmm...I typically use around 3 .5 - 4.5 cups of simmering liquid for 1 cup of arborio rice each time I make risotto. Even if I use a little less, I like to have enough liquid simmering and ready if I need it (and most of the times, I do actually use all of the liquid). If it works better for you using less liquid, go for it. :) This is just how I made this risotto. I've actually even seen recipes that call for 6 cups of liquid per 1 cup of rice! Hi Dan:

Hmmm…I typically use around 3 .5 – 4.5 cups of simmering liquid for 1 cup of arborio rice each time I make risotto. Even if I use a little less, I like to have enough liquid simmering and ready if I need it (and most of the times, I do actually use all of the liquid).

If it works better for you using less liquid, go for it. :)

This is just how I made this risotto. I’ve actually even seen recipes that call for 6 cups of liquid per 1 cup of rice!

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