Mexican Risotto by Mom De Cuisine
Anyone who knows me well knows that I love Mexican food. My husband will never let me live down the time I cried because my burrito wasn’t made right (I said I wanted extra rice.) To be fair, I was pregnant and very a little hormonal, but I do really love any and all Mexican flavors.
I’ve had this recipe in my head for a long time and after I made chili, I still had some left over peppers, so I decided it was high time to bust this baby out. I cheated and used store bought veggie stock and tomato base (I wished I had set a few tablespoons of my tomato base from the chili, but hindsight is 20/20, right?) But it came out better than I envisioned and even my “rice-hating, bean-hating” husband had to admit that it was pretty good.
Mexican Risotto Recipe
Prep time 10 mins
Cook time 40 mins
Total time 50 mins
- 1 link dried chorizo, diced
- 2 tablespoons Extra Virgin Olive Oil, divided
- 1 jalapeno pepper, chopped and stem amd seeds removed
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 tablespoons tomato base (found in the Mexican isle)
- 3 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground ancho chili powder
- 1 cup Arborio rice
- 1/4 cup Mexican beer, such as Corona
- 3-4 cups vegetable stock
- 1/4 cup sweet corn
- 1/4 cup canned black beans, rinsed
- 1/4 cup pepper jack cheese
- salt/pepper to taste
- cilantro to garnish
- pickled jalapenos, to garnish
- Warm the vegetable broth to a simmer over medium heat
- While the broth comes to a simmer, heat 1 tablespoon of the olive oil over medium high heat in a large pot. Add the chorizo and saute until crisp, 3 minutes.
- Remove choizo to a paper towl to drain and wipe the pot clean.
- Heat the remaining oil over medium high heat. Add the peppers, onion, and spices and saute 3-4 minutes or until the veggies soften. Add the garlic and saute one minute more.
- Add the rice to the pot. Add the beer and cook until all of the liquid is absorbed.
- Add a few ladels of stock to the rice, stirring constantly. When most of the liquid is absorbed, add more stock.
- Continue this process until the rice is tender, about 30 minutes, stirring continuously.
- Once the rice is tender, add the beans, corn and cheese and stir until the cheese is melted and the corn and beans are warmed through.
- Serve risotto in a bowl topped with the chorizo, cilantro, and pickled jalapenos.
The chorizo goes from crispy to burnt in a matter of seconds, so keep an eye on it!
The written and photographic in this article are reference and redaction from http://momdecuisine.net/2012/03/17/mexican-risotto/