Latin Risotto Recipes

LIGURIAN RISOTTO

Steps:

• Place broth in a medium saucepan and bring to a low simmer. While broth heats, place a wide saucepan over low heat and add butter and oil. When butter has melted, add onion and garlic and sauté until softened. Add rice and stir until well coated.
• Raise heat to medium and add wine to rice. Stir until wine is absorbed, then reduce heat slightly. Begin adding ladlefuls of hot broth, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until al dente (tender but slightly chewy), about 20 minutes. All broth may not be needed; if additional liquid is needed, boiling water may be used.
• Remove pan from heat and add pecorino, mixing it in well. Season with white pepper to taste, and mound on a large platter. Scatter with toasted pine nuts and basil leaves, and serve immediately.

LATIN RISOTTO

Steps:

• Bring stock to boil. Reduce heat and keep warm. Heat oil in heavy large saucepan over medium high heat. Add onion and saute until translucent, about 5 minutes. Add 1 chili, garlic, cumin and cinnamon and stir 1 minute. Add rice and stir until coated with onion mixture. Add wine and stir until almost all liquid evaporates. Add 1 cup stock and stir until almost all liquid evaporates. Continue adding stock and stirring until rice is tender but still firm to bite and mixture is creamy, about 20 minutes. Remove from heat. Add 1/4 cup cheese and stir until melted. Spoon risotto into bowls. Top with remaining chili and cheese.

TUSCAN RISOTTO

Steps:

• Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook for 3 minutes, stirring occasionally.
• Stir the rice in the saucepan. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the cheese before serving.

SPICY MEXICAN RISOTTO WITH HAM AND JALAPENOS

Steps:

• Heat stock in microwave or on stovetop.
• Heat olive oil in large sauce pan.
• Add onions and cook on medium heat for about 2 minutes.
• Add the risotto rice and stir, cook 1-2 minutes.
• Add the bell pepper, jalapeno and ham, and cook about 2 minutes.
• Add the stock little by little (about a half a cup at a time) until it is absorbed. Stir constantly.
• After about 20-25 minutes, the rice should be tender and creamy.
• Add the cumin and coriander, salt and pepper to taste.
• Remove from heat and add cheddar cheese.
• Add a dollop of sour cream to each serving, and enjoy!

BASIC RISOTTO

Steps:

• Bring broth to boil in saucepan.
• Melt butter in a different saucepan.
• Add onion and garlic to butter, saute until tender.
• Add rice. Saute 2-3 minutes.
• Add white wine. Stir until absorbed.
• Add hot broth 1/4 cup at a time. Stir occasionally until broth is absorbed.
• Continue adding broth in small amounts until all broth is absorbed. This should take 20-25 minutes.
• Try some of the rice. It should be tender but firm.
• When the rice is done, add cheese. Stir until melted and combined.
• Serve immediately.

MEXICAN RISOTTO

Steps:

• Roast the poblano peppers under the broiler set on hi for about 10 minutes- 5 minutes per side. When they come out of the oven, cover them with a clean dishtowel and let them sit for a while- at least 5 minutes, but more is ok. Once cool enough to handle, skin each pepper, remove the seeds, and then chop the peppers and keep nearby. Heat the chicken broth in a saucepan. In a saucepan or deep skillet over medium-high heat, add 2-3 tbsp olive oil. Sauté celery, onion, and bay leaf for ~ 10 minutes until softened. Add chopped poblanos, and sauté for 3-4 more minutes. Add rice, and sauté until opaque- about 2 minutes. Add broth by the ladleful until the rice is covered. Increase heat to high, and allow broth/rice/etc to boil, stirring frequently. Add crushed black pepper to taste. As broth level drops below rice, add more by the ladleful. Cook rice at the boil for 15 minutes- rice should still be firm to the bite. Add spinach and cook for about 4 more minutes, stirring frequently the whole time. Take skillet/saucepan off heat. Add butter, parmesan, and queso fresco, and stir vigorously for 30 sec- 1 minute. Serve.

QUICK MEXICAN CORN RISOTTO

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.