Mexican Risotto
Recipe type: Appetiser
Cuisine: Italian
Serves: 6
  • •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
  1. In a large skillet (preferably a cast-iron one) sautee onion in butter or olive oil. Add garlic when the onion is translucent.
  2. Add rice and let it fry for about 5 minutes stirring constantly.
  3. Add 1 cup of chicken broth and keep stirring until it consumes. Add a second cup and repeat.
  4. 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.
  5. Add the mixed veggies when adding the last cup of broth. Season to taste.
  6. 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.
Recipe by What's Cooking, Mexico? at