About this recipe: •You might add a cup of white wine before stirring in the firs cup of broth for more flavor. •Instead of chicken broth, you might use vegetable broth of the broth where the beans were cooked in. •I’m pretty sure this recipe can work with any kind of bean, but the taste, texture and flavor of ayocotes is so particular that it worked perfectly with the arborio rice. •Squash blossoms might be available at your local farmers’ market. Farmers may get them for you if they’re asked in advanced. •This risotto contains all the necessary ingredients to make it a meal by itself. It could be perfect for lunch or a light dinner.
•1 cup arborio rice
•2 TBSP olive oil
•1/4 onion, chopped
•1 or 2 garlic cloves, minced
•3 cups warm chicken or vegetable broth
•1/2 cup button mushrooms, sliced
•1/4 cup peas
•1½ cups scarlet or black runner beans, cooked and drained
•100 grs fresh zucchini or squash blossoms
•salt and pepper to taste
Heat up olive oil in a large iron-cast skillet. Sautee onion and when it becomes translucent add garlic.
Stir in the arborio rice and let it fry for about 4 to 5 minutes or until it starts to smell nutty.
Reduce heat to low.
Add one cup of chicken broth and stir constantly until the broth is absorbed. Repeat with a second cup of broth.
Add the third cup of broth to the rice and mix in the peas, beans and mushrooms.
Season to taste if necessary.
When the last cup of broth is halfway absorbed mix in the squash blossoms. Turn off the heat and cover.
After 3 or 4 minutes uncover and serve.
Article printed from What's Cooking, Mexico?: http://whatscookingmexico.com
URL to article: http://whatscookingmexico.com/2012/04/10/risotto-with-ayacote-beans/