Apricot risotto

Ingredients for 3 servings:

• 180 g risotto rice
• 1 large shallot(s)
• 1 piece(s) ginger
• 6 apricots, fully ripe
• 1 jar white wine, approx. 250 ml each
• 400 ml vegetable stock
• 2 tbsp coconut milk
• 2 tbsp apricot jam
• possibly salt
• 1 tbsp clarified butter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Blanch the apricots in boiling water, let them steep for about 30-45 seconds, then rinse and peel off the skins. Halve the apricots, remove the stones, and divide each half into three segments. Finely dice the shallot, sauté in the clarified butter, and add the rice until translucent, stirring constantly to prevent sticking. Pour in the wine and continue stirring until it evaporates. Add the peeled and chopped ginger, then a little of the hot vegetable stock and continue stirring until it is absorbed. Continue stirring for the next 10 minutes, then add the apricots and continue adding stock, stirring constantly, until the risotto is nice and creamy. The rice should still have a bite, but not be hard. Season the risotto with the apricot jam and coconut milk. Be careful with the salt; the stock is usually salty enough. If necessary, you can omit the coconut milk and replace it with more jam; this depends on your taste and the sweetness of the jam and coconut milk.