Mexican Risotto

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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…

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Grab a large heavy pot or dutch oven and melt 2 Tbs butter over medium-high heat. Also, in another saucepan heat up 3 1/2 cups chicken stock with 1 cup water. Keep this hot but not boiling.

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Drop in your finely chopped onion and season with salt and pepper. Stir this around and cook until the onion starts to tender, about 5 minutes.

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Next comes 1 cup aborio rice… stir this around and let it saute until most of the moisture is out of the pan.

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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.

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Mmmmm… this really starts to smell amazing about now… Let the beer cook into the rice.

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Again you want to cook and stir occasionally until all the moisture in the pan is gone.

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Grab a good sized ladle and pour in 2 ladles (2 cups) of your hot chicken stock. Stir and turn heat down to medium.

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Grab some cumin and toss in 1/4 tsp. You can do more or less depending on you love or lack of for cumin 🙂 Stir.

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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.

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When you finally get to that soft chewy stage turn off your burner.

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Add in 2 Tbs of butter… oh yeah…

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and 1/2 cup freshly shredded sharp cheddar cheese

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Toss in some fresh cilantro

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and squeeze in some lime juice… check your flavors to see if anything needs to be adjusted. This is also a great opportunity to eat a couple of spoonfulls before it gets divided up 🙂

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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!!!

Mexican Risotto
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
Lime juice
Fresh cilantro
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!

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5 Responses to Mexican Risotto

  1. YUMM!! May-Ho-Ken Ray-So-Toe! Et Es So Goooood!

  2. Oh yum!! I’m so going to make this!!

  3. Pingback: Taco Night! | The Kitchen Tutor

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