[donotprint]I know this is not a tamal recipe, but I needed to take a break from them. I’ve been eating so many lately that I’m starting to notice a little belly over my belt, hehe. But don’t worry, this recipe will knock your socks off. I’ve made two kinds of risotto before, a poblano risotto and the somehow controversial strawberry and basil one. I loved both and wanted to share this love with my family so when I went to central de abasto with my dad we stopped at every place where we saw rice to ask for arborio rice. Finally, right before we were ready to give up, we found it in a little local whose owner looked Italian. I knew I wanted to serve it with the scallops we bought at the fish market, but wasn’t sure how I was going to prepare it . I love Mexican rice and I love risotto, so a Mexican risotto sounded like a good idea and it was![/donotprint]
- •2 cups arborio rice
- •2 TBSP butter or olive oil
- •1/2 onion, chopped
- •1 garlic clove, minced
- •6 cups chicken broth, warm
- •2 roma tomatoes
- •1/2 cup mixed chopped carrots and peas
- •12 scallops
- •2 TBSP butter
- •1 TBSP chopped epazote
- •salt and pepper to taste
- In a large skillet (preferably a cast-iron one) sautee onion in butter or olive oil. Add garlic when the onion is translucent.
- Add rice and let it fry for about 5 minutes stirring constantly.
- Add 1 cup of chicken broth and keep stirring until it consumes. Add a second cup and repeat.
- Blend roma tomatoes with the rest of the broth and add it to rice cup by cup letting them evaporate before adding the next one.
- Add the mixed veggies when adding the last cup of broth. Season to taste.
- In a frying pan melt butter and add chopped epazote. Fry the scallops for abuot 3 minutes per side, longer if they are bigger, and serve on top of the risotto.