Place the stock pot over medium heat and add the oil, shallot, and garlic. Season with the onion powder. Sauté until fragrant and tender, 2-3 minutes. Add the rice and stir so each grain is coated with the olive oil. Continue to stir for a couple minutes more. Add the chicken stock, coconut milk, and salt, stirring to combine. Lower the heat to medium/low and keep uncovered.
Stirring occasionally, allow the rice to cook until slightly thickened and beginning to get creamy, approximately 20 minutes. Add the balsamic glaze and stir to incorporate. Cover the stock pot and turn heat to low, allowing the risotto to become thick, creamy, enveloped in a velvety sauce, approximately 10 minutes.
Honey Balsamic Shrimp
While the risotto is covered, heat a large sauté pan over medium heat. Add the olive oil and butter and allow to melt and combine. In a single layer, place the shrimp in the pan, seasoning with salt. When the shrimp start to turn opaque on the side, approximately 3 minutes, flip them over and cook another 2-3 minutes or until the shrimp turn pink. Add the balsamic glaze and the honey to the pan and toss gently to coat the shrimp. Serve over the risotto.
Notes
Coconut milk proves a natural sweetness and rich creaminess to this dish, but feel free to substitute for all chicken stock.The honey balsamic glaze works equally well with chicken or tofu. Cooking time will vary with the different proteins. Flora Foods Balsamic Vinegar Glaze helps make this dish truly special. They offer a wide variety of Italian vinegars and glazes including sriracha glaze and balsamic caprese basil glaze. In addition to their line of vinegars, they offer a range of Italian imports that will become staples in your pantry, from olives to pasta sauces.