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What's Cooking Mexico

Posted Feb 09 2011 12:00am
Mexican risotto

I know this is not a tamal recipe, but I needed to take a break from them. I’ve been eating so many lately that I’m starting to notice a little belly over my belt, hehe. But don’t worry, this recipe will knock your socks off. I’ve made two kinds of risotto before, a poblano risotto and the somehow controversial strawberry and basil one. I loved both and wanted to share this love with my family so when I went to central de abasto with my dad we stopped at every place where we saw rice to ask for arborio rice. Finally, right before we were ready to give up, we found it in a little local whose owner looked Italian. I knew I wanted to serve it with the scallops we bought at the fish market, but wasn’t sure how I was going to prepare it . I love Mexican rice and I love risotto, so a Mexican risotto sounded like a good idea and it was!

Mexican risotto with butter and epazote scallops
Makes about 6 servings

The ingredients:

  • 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

The how-to:

Mexican risotto

¡Buen provecho!

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