Oh mercy… It was taco night the other night and it’s traditional for us to have mexican rice with our tacos. I wasn’t really in the mood for mexican rice but risotto sounded pretty good. So… why not Mexican risotto??? I decided to wing it and see what I could come up with. Oh… it was good. I was SO good. My husband requested it for breakfast the next day… It could be 4 servings but we made it 2 large servings and gave a little to the kids… It was tasty, friends, you have to try it. Thanks…
Oh, I forgot to mention the beer. Most risotto recipes call for a dry white wine but I figured this was different so I used GF “beer”. If I wasn’t GF and could use a good Mexican beer and had it in my house… I would have. Use whatever beer you want or if you would prefer to not use alcohol you can use chicken stock. Either way you need 1/2 of a cup.
After most of the moisture in the pan cooks out add in 1 ladle of chicken stock and a few heaping spoonfulls of fresh salsa. Add this to taste. If you like it hot, add more… be sure to sample some to check your flavors. Keep adding a ladle of stock and letting it cook out until the rice is tender but still chewy. You may not use all your chicken stock, I rarely do.
Serve it up with your favorite taco fixins. I nearly cried when I got to the table and realized I had forgotten to get a pic of this with the slices of beautiful fresh avocado I had just cut into it… wonderful addition. You could toss in some caramelized onions, diced fresh tomatoes, sour cream… guac… oh goodness… just make this already!!!
4 Tbls butter (divided in half)
1 medium onion, finely chopped
3 1/3 cups chicken stock w/ 1 cup water
1 cup aborio rice
1/2 cup beer
1/4 tsp cumin
3 Tbs +/- salsa
1/2 cup freshly shredded cheddar cheese
Salt & pepper
Heat chicken stock w/ water in saucepan and keep hot but not boiling. In a heavy pan melt 2 Tbs butter. Toss in onion, season w/ salt & pepper. Cook until onion starts to get tender, 5 mins. Add in rice and cook, stirring until moisture is absorbed. Pour in beer. Cook, stirring occasionally until moisture is absorbed. Add in 2 ladles of chicken stock and cumin. Once moisture is mostly absorbed add in 1 ladle of stock and salsa. Continue cooking, stirring, and adding stock until rice is tender but chewy. When rice is cooked turn off burner and add in 2 Tbs butter, cheese, cilantro, lime juice and any additional add ins. Serve hot!