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Posted By Ben On April 9, 2009 @ 10:44 am In Lunches | 25 Comments
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
Article printed from Ben's blog: http://whatscookingmexico.com
URL to article: http://whatscookingmexico.com/2009/04/09/poblano-risotto/
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