These are the secrets for a good risotto:
a) Use a short grain rice, like Arborio.
b) Don´t wash it before using it or you´ll throw away the starch needed to give that delicious creaminess to the rice.
c) Keep stirring the rice and adding hot stock until it has the desired al dente texture.
d) Do not overcook the rice because it will be mushy.
For this dish you can use huancaina sauce, if you have some, instead of aji amarillo paste, and it will be risotto a la huancaina . The flavor of aji should be nice and fragrant without being too hot or overpowering. For this you need to blanch it before using it.
Use alpaca chops, chicken, fish, seafood or portobellos instead of beef.
- ¼ cup olive oil
- ½ cup white onion, finely chopped
- 1 garlic clove, finely chopped
- ½ - 1 cup aji amarillo paste
- 2 cups Arborio rice
- 1 cup white wine
- 5 cups hot vegetable stock
- Salt and pepper
- 1 cup queso fresco, diced (or Feta)
- Fresh herbs, chopped (parsley or chives)
- 2 tablespoons olive oil
- 4 sirloin medallions
- Parmesan cheese, grated
- In a heavy saucepan heat the oil over medium heat, add the onion and garlic, lower the heat and cook until the onion looks very soft. Add aji amarillo and continue cooking for 5 minutes.
- Add the rice, stir, turn the heat to medium and cook for about 5 minutes.
- Add the white wine to the rice, stir and bring to a boil, cooking until the wine evaporates. Season with salt and pepper.
- Start adding the hot vegetable stock, a ladle at a time, and stirring frequently, until the rice is al dente, and looks creamy. Stop adding stock to the rice because it will turn mushy.
- Turn the heat to very low. Add diced queso fresco, and if you want, some fresh herbs.
- Incorporate 2 tablespoons olive oil, and stir.
- At the same time, season the sirloin medallions with salt and pepper. Sear in a skillet over medium heat, turning once.
- Put a sirloin medallion on top of risotto in each plate. Serve immediately.