Risotto With Coconut And Champagne

Preparation:

Preparation: In a large saucepan, brown 30 g of butter, to which you will add the cleaned endive, cut into thin strips. Stir for a few minutes then add the rice and start cooking as for a normal risotto. Then blend it, first with the champagne, then with the broth a little at a time. Five minutes before the end of cooking, stir in the finely grated coconut, pistachios and pink peppercorns. Turn off the heat and complete with the remaining butter.