RECIPE | Samoa Risotto

This is the way the cookie crumbles: scores of Coastal Virginia chefs come together and vie for awards based on their use of Girl Scout Cookies.

It’s the Samoa Soiree, now in its 11th year, and the competition, presented by the Girl Scouts of the Colonial Coast [LINK], challenges chefs to use cookies in both savory and sweet dishes. It’s to raise funds for the area council.

This year, Cyprus Grille at Embassy Suites [Hampton][LINK] Executive Chef Kyle Fowlkes was named the winner of not one, not two, but five categories total. His sweet treat for the night, Not a Donut, won Best Dessert and People’s Choice for Sweet.  

His savory creation, Jerk Chicken Kabob with Samoa Risotto won Best Savory and People’s Choice for Savory.  His culinary creations also earned him Best in Show. 

Check out the other winners at the Samoa Soiree, highlighted in our report on Coast Live on March 25 here [LINK]

Here’s how to make Chef Kyle’s Samoa Risotto:


1 box of Samoas 

3 cups arborio rice

1/2 yellow onion, small dice

2 tablespoons olive oil

1 tablespoon butter

1 tablespoon minced garlic

2 cups white wine

1 quart light chicken stock

1 cup heavy cream

1 cup cream of coconut, such as Coco Lopez


Remove the chocolate bottoms of the Samoa cookies; set aside.

Heat a large skillet and add oil and butter. Add onions and rice and toast until slightly brown. Stir frequently then add garlic. 

Add white wine and lower the heat. Continue to stir vigorously and cook until wine is almost evaporated. Add chicken stock to mixture and stir. Cook until stock is almost evaporated. Add heavy cream and cream of coconut. Cook until thickened. Dice Samoa cookies and fold into risotto. 

Top with a jerk chicken kabob as in the winning dish, another protein, or serve as-is.

Yields 4-6 servings

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