Risotto with Huancaína Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ cup olive oil
  • ½ cup chopped white onion
  • 1 garlic clove
  • 2 cups Arborio rice
  • 1 cup white wine
  • 5 cups hot vegetable stock
  • Salt and pepper
  • 1 batch Huancaína Sauce
  • 1 cup queso fresco, diced
  • Fresh herbs, chopped (parsley or chives)
  • 2 tablespoons olive oil
  • Parmesan cheese, grated
  1. 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 the rice, stir, turn the heat to medium and cook the rice for about 5 minutes.
  2. Add the white wine to the rice, stir and bring to a boil, cooking until the wine almost evaporates completely. 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.
  3. Turn the heat to very low. Add the Huancaína Sauce to the rice, stir, then add diced queso fresco, and if you want, some fresh herbs. Incorporate 2 tablespoons olive oil, stir and serve immediately.
  4. Sprinkle some Parmesan cheese on top of risotto.
Recipe by PERU DELIGHTS at http://perudelights.com/meatlessmondays-risotto-with-huancaina-sauce/