Mexican Risotto

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…

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.

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.

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

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.

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

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

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

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.

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.

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

Add in 2 Tbs of butter… oh yeah…

and 1/2 cup freshly shredded sharp cheddar cheese

Toss in some fresh cilantro

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 🙂

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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