Pineapple Cilantro Risotto

• 2 cups chicken broth
• 2 cups pineapple juice
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1/2 medium onion-diced
• 1/4th teaspoons ground coriander
• 1 bunch chopped cilantro
• 1 cup Arborio rice
• 1 cup pineapple bits
• S&P to taste

1. Bring broth and pineapple juice to a simmer in a large pot and keep warm
2. Heat oil with 1 tablespoon butter in a heavy saucepan over medium-high heat- add onions and coriander, and saute until onions are softened.
3. Add rice and 1/3rd of the chopped cilantro to the onions. Cook, stirring, for 1 minute.
4. Ladle in 1 cup simmering broth/juice and cook, stirring, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next. When half the liquid is remaining, add pineapple tidbits. Continue adding liquid and stirring 1/2 cup at a time until rice is tender and creamy-looking, 16 to 18 minutes.
5. Reserve a handful of cilantro for garnish, and add the rest to the risotto and stir in right before removing from heat.
6. Garnish with fresh cilantro and serve. I served with grilled garlic-lime shrimp and a dollup of sour cream!

chicken broth, pineapple juice, butter, extra virgin olive oil, onion, ground coriander, cilantro, arborio rice, pineapple bits

Taken from food52.com/recipes/1614-pineapple-cilantro-risotto (may not work)