Saturday, March 30, 2013

Mexican Risotto


Risotto is a type of Italian Rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. It also happens to be my absolute favorite style of rice. I like it as a main dish. Since Mexican food is one of my favorite types of food, I naturally wanted to try some Italian/Mexican fusion. Wow. I am so glad I did. This is comfort food at it's best. Naturally gluten-free and so tasty! Enjoy!
Gluten-Free Mexican Risotto
adapted from Mom De Cuisine

1 link dried chorizo, diced
2 tablespoons Extra Virgin Olive Oil, divided
1 jalapeno pepper, chopped 
1 sweet onion, chopped
2 tablespoons tomato paste
3 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon ground chili powder
1 cup Arborio rice
1/4 cup white wine
3-4 cups vegetable stock or chicken stock
1/4 cup cheddar cheese
salt/pepper to taste
cilantro to garnish

Warm the vegetable broth to a simmer over medium heat, or heat it up in a microwave. You never add cold liquid when making a risotto. All broth must be warm before adding it. 
Heat 1 tablespoon of the olive oil over medium high heat in a large pot. Add the chorizo and saute until crisp, 3 minutes.
Remove chorizo to a paper towel to drain and wipe the pot clean.
Heat the remaining oil over medium high heat. Add the peppers, onion, and spices and saute 3-4 minutes or until the veggies soften. Add the garlic and tomato paste and saute one minute more.
Add the rice to the pot. Add the wine and cook until all of the liquid is absorbed.
Add a cup of stock to the rice, stirring constantly. When most of the liquid is absorbed, add more stock.
Continue this process until the rice is tender, about 30 minutes, stirring continuously.
Once the rice is tender, add the chorizo and cheese and stir until the cheese is melted and the chorizo is warmed through.
Serve risotto in a bowl topped with the cilantro.


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