Risotto With Coconut Milk And Shrimp

• 1 tablespoon vegetable oil
• 1 cup short-grain rice, like arborio
• 1 cup dry white wine
• 1 can (14 ounces) coconut milk
• 1 cup diced tomato (canned are fine; drain well), optional
• 1 pound raw shrimp, peeled and diced
• Salt to taste
• 1/4 teaspoon cayenne, or to taste
• 1/2 cup minced cilantro, basil or scallion, optional

1. Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high.
2. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
3. Add wine and let it boil away, stirring once or twice, until mixture is just about dry.
4. Add a cup of hot water and repeat, stirring frequently.
5. Add half the coconut milk and cook, stirring frequently, until it is just about gone.
6. Add remaining coconut milk and repeat.
7. At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water.
8. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy.
9. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again.
10. Garnish with cilantro, basil or scallions and serve.

vegetable oil, shortgrain rice, white wine, coconut milk, tomato, shrimp, salt, cayenne, cilantro

Taken from cooking.nytimes.com/recipes/1802 (may not work)