This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
This Authentic Mexican Risotto is a fusion of flavors from south of the border! The recipe was awesome (if I do say so myself). The flavors were so good together.
Have fun in the kitchen
The spin on the Italian classic was so cool and this recipe was totally made up. Â I have been taking what I am learning and adapting recipes that suit the flavors to my liking. Â I served the authentic Mexican risotto with a Mexican spiced salmon and topped it with a roasted tomato coulis. Â The overall flavors were just amazing. Â I clearly liked this dish. Â You get the idea? Â
Basic tips
I have learned a few tricks about cooking risotto. First, make sure the stock is warm and that you add it to your rice on a medium high heat. Â The rice absorbs the stock better and becomes creamier when it is absorbing the stock a little at a time. Â Meaning the higher heat, enables some of the stock to evaporate.
Cooking with friends
We had friends over this evening, and my friend Carol, was the sous chef and actually gets all the credit for the risotto. Â She was in charge of tending to the risotto and handled it flawlessly. Â The addition of the black beans and the corn added both flavor and great texture.Â
Other risotto ideas
Developing the vegetables for the risotto
The Authentic Mexican Risotto plated.
Serve and enjoy!
Authentic Mexican Risotto
Authentic Mexican Risotto – take risotto add the Mexican flavors of cumin, chili powder, garlic, cilantro with black beans and corn
Ingredients
- 1 Cup Arborio Rice
- 1/2 Cup Onion chopped
- 2 tbsp Butter
- 3 Cups Chicken broth
- 1 whole Bell Pepper, red, green, yellow & orange 1/4 each
- 1 Cup Frozen Corn
- 15 Ounces Black Beans rinsed
- 1/3 Cup Cilantro
- 1 Cup Shredded Mexican cheese
- 2 tbsp Canola oil
- 1 1/2 tbsp Ground Cumin
- 2 tsp Chili powder
- 1/2 tsp Garlic minced
- 1 whole Lime juiced
- To Taste Salt & Pepper
Instructions
-
Coat a small saucepan with cooking spray and sauté peppers.
After about 5 minutes, add the corn and season with salt and pepper.
Cook the peppers until they are slightly charred
Meanwhile, in a medium skillet, cook onion on medium heat with the butter.
When the onion becomes fragrant, add the arborio rice. Stir for 2 minutes.
Add in 1 cup of chicken broth.
Let the rice completely absorb the broth before adding the next cup.
Follow this same process before adding the third and final cup of broth.
As your rice is cooking, mix together the canola oil, cumin, chili powder, garlic and lime juice in a small bowl. Season well with salt and pepper, to taste. Set aside.
Put the black beans, cheese, peppers & corn and cilantro in separate bowls.
Once rice is cooked, add in each of the ingredients from the bowls and gently mix.
Season with more salt and pepper if desired.
Serve and enjoy!
This is such a fantastic and original twiston risotto! Wonderful idea!
Thx Kecia.
I agree! Very easy to make and very tasty!
So glad you think so. Really good flavor. Did your family like it?
G’day! What a great way to make risotto Peter! Cheers! Joanne
Thx Joanne.
This risotto looks and sounds amazing, Peter! Mexican and Italian are my two favourite cuisines, so this is definitely a dish I would love to try!
Thx jess. Me too on the Mexican and Italian. I think that is actually how fusion started – putting together things we like.
Risotto is something which I have not tried yet, cant wait to make this weekend….love the salmon topping.
Thx Nisa. It takes a time or two to get the handle of making risotto. Once you get it down, it is so easy to make and so versatile.
Lovely looking recipe Peter, I adore the flavors of Mexico!
Thx so much Tara. This time I looked South of the border for my inspiration.