Lunches — By Ben on 09 April 2009
Poblano Risotto

Risotto de chile poblano con camarones al ajo

Before last Saturday I had never made risotto. I didn’t have any idea what I had been missing. Risotto is not as difficult to make as I thought. You only need to have the right ingredients and be patient to make a delicious dish that will blow you away. For a long time I had been considering making a risotto with a Mexican twist so I decided to try with one of my favorite Mexican ingredients, chiles poblanos, for the dinner I had last Saturday for my friends.

I think they loved it, it was something very different and they welcomed the new flavors, but unfortunately I didn’t make enough and didn’t get to taste it (I only tried it when I was making it and I really loved it). So I decided to make it again last night and take some pictures. The only difference between them is that I used scallops for the one on Saturday and shrimp for yesterday’s. I hope you enjoy this recipe. And now if you excuse me, I have a date with a hot Italian for lunch

Poblano Risotto
Author: 
Recipe type: Lunch
Cuisine: Italian
Serves: 4
 
•Arborio rice is a fat, starchy, medium grain rice and it is the most common rice to make risotto in the U.S. Other rices that work well are Roma, Vialone, Carnaroli, Nano and Maratelli. The regular short or long grain rice will not work for this recipe. •The cooking time for risotto is about 30 minutes. You must stay close to the skillet the whole time stirring and testing the rice. It might look like a long time, but trust me, it is worth every minute you spend watching it.
Ingredients
  • •2 TBSP olive oil
  • •1/2 cup chopped onion
  • •1 cup Arborio rice
  • •1 cup white wine
  • •4-6 cups chicken broth
  • •1 poblano pepper, seeded
  • •handful fresh parsley or cilantro
  • •salt and pepper to taste
Instructions
  1. Heat olive oil in a cast-iron skillet or any other heavy skillet. Add chopped onion and saute.
  2. Add Arborio rice and mix well with the onion. Add wine, bring to a boil and reduce heat to low. Simmer and stir constantly until the wine is absorbed.
  3. While the wine is absorbed by the rice blend poblano pepper and parsley with one cup of the chicken broth.
  4. When the wine is absorbed add one cup of chicken broth. Repeat step 2. When that cup of broth is absorbed add poblano mix and repeat. Add another cup of broth.
  5. At this point the rice should be al dente. Taste and adjust seasoning. If the liquid has been absorbed and the rice is still not tender enough, add another cup of broth.
  6. Remove from heat and serve immediately with garlic shrimp.

The afterthoughts:

  • Risotto is one of those dishes where your imagination can go wild. I will be making more dishes with this starchy rice using different ingredients, flavors and colors. But this particular one was perfect as it was. Maybe I’ll add some cheese next time.

Poblano risotto

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(25) Readers Comments

  1. I am making risotto for dinner tonight – but now I want to make this kind!!

  2. nice! i like the color contrast of this. I just did a rose petal and strawberries one for V-day! So out of this world!

  3. Found you on Foodgawker: this looks really delicious! Thanks for sharing :)

    • Thank you and welcome to my blog :)

  4. I have always thought risotto would be super difficult to make, too- glad to hear it's surprisingly simple! Love your Mexican twist on it!

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