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Take the flavors you love and find a different way to enjoy them. That is exactly what this Mexican Green Chili Risotto does for me.
The question is, am I building on the risotto which I love or the green chilis in the Mexican recipe that I love? Why not both! The complete idea for this post is to create a themed meal playing off the the green chili risotto. I topped the risotto with Mexican spiced salmon with a pickled onion and fennel, and a side of Mexican street corn.
History of Risotto
RISOTTO is believed to have originated around Lombardy.  The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow and onions with broth with saffron gradually added. It has not changed much.
Making the Risotto
The risotto starts as any risotto would start. The difference is in addition to the onions, green and red peppers are added, and as you see below in the pics, plenty of spices. The veggies are cooked until they become a little soft. Then, the arborio rice is added and toasted before the liquid is introduced. After the stock starts to be added, I alternated added in green chilis, and then, passata. The passata is Italian tomato sauce that I had leftover in my fridge. The finishing touch is cotija cheese. Look how creamy the final risotto is. Below are some links to a few other risotto dishes that I know you will like.
Plating and food styling for the Mexican Green Chili Risotto
I love the full composition in this dinner. I have a foolproof method of making SALMON. Sear in the skillet and move to the oven to get an even cook. You can change up the flavors by changing the spices as I have here. I also pickled some red onions and fennel. It is so easy to do. In a bowl take some vinegar, usually red wine vinegar, and sugar.
The vegetables and spice cast of characters.
The building and making of the risotto.
The Mexican Green Chili Risotto Plated.
Mexican Green Chili Risotto
Creating a fusion recipe mixing Italian tradition with Mexican flavors and ingredients to develop this Mexican Green Chili Risotto.
Ingredients
- 1 Tbsp Olive Oil
- 1 Whole Medium yellow onion diced
- 1/4 Whole Green bell pepper diced
- 1/4 Whole Red bell pepper diced
- 2 Whole Jalapenos diced
- 2 Tsp Ancho chili powder
- 2 Tsp Adobo seasoning
- 2 Tsp Cumin
- 2 Tsp Black pepper
- 2 Tsp Coriander
- 2 Cups Arborio rice
- 5 Ounces Green chilis
- 1/2 Cup Passata
- 4 Cups Vegetable or Chicken stock
- 1/2 Cup Cotija cheese
Instructions
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Begin by heating the oil in a Dutch oven. Add the onions and peppers and cook for 4 – 5 minutes. Next, add the spices and mix well cooking for 1 minute. Add the arborio rice and toast for 2 minutes. Take heated stock and add one cup at a time. Once absorbed, add the next cup of stock. After 3 stocks have been absorbed, add the green chilis. Mix well and then add the passata. SImmer for 2 minutes.
Check the doneness of the rice, and add more stock if needed. Finish by adding the cotija cheese. Mix well.
Garnish with cilantro – serve and enjoy!
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