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
- •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
- Heat olive oil in a cast-iron skillet or any other heavy skillet. Add chopped onion and saute.
- 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.
- While the wine is absorbed by the rice blend poblano pepper and parsley with one cup of the chicken broth.
- 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.
- 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.
- Remove from heat and serve immediately with garlic shrimp.
- 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.
(25) Readers Comments
January 08, 2013
October 09, 2012
June 27, 2012
June 25, 2012
June 22, 2012
March 14, 2008
January 29, 2009
July 28, 2010
January 30, 2012
July 27, 2009