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By Laura Moore (Published: Jan 1, 2003)

Directions:

1)Place a deep, thick bottomed skillet over medium-high heat, and add the coconut oil. Tilt the pan, so that the melted oil cover the bottom of the pan. Add the rice, and toast in oil for 3-4 minutes, stirring often. Risotto is a high maintenance dish, requiring plenty of stirring, and will take approximately 45 minutes to prepare.
2)Prepare the broth from cubes: follow package directions to dissolve the appropriate number of cubes into six cups of hot water: or measure out pre-made broth, from a can, or your own homemade creation. Stir the cinnamon into the broth. Once rice is browning a little, and smelling sweet, add the first 3/4 cup of vegetable broth. The pan should be very hot, and the broth will boil around the edges. Stir well, folding the rice at the edges into the centre, then smooth the top. Repeat this method of stirring after each addition of liquid, and often during cooking.
3)After each consecutive addition of liquid is absorbed, it is time to add the next. Continue this process until all the broth is used up. The resulting risotto should be tender, and a little chewy; definitely not crunchy! Remove from heat: add the chopped apricots and zest of orange, then stir well for one minute.