Fustini's Oils and Vinegars
Mexican Risotto

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Mexican Risotto


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Mexican Risotto

Cook Time30 min Total Time30 min Servings6


  • 4 cups chicken or vegetable broth
  • 2 tablespoons Fustini' Persian Lime olive oil
  • 1/4 cup diced red onion
  • 1 cup arborio rice
  • 1 cup diced bell peppers (assorted colors)
  • 1 jalapeno pepper, seeded, small diced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1/2 cup Fustini's Jalapeno Lime balsamic
  • 2 cups corn (fresh or thawed if frozen)
  • 1 cup cojita cheese, plus more for garnish
  • 2 tablespoons fresh cilantro, garnish


Step 1. 

In a medium saucepan simmer stock on low, just keeping it warm until use.

Step 2. 

In a large pot over medium heat, add olive oil and sauté onions.  Add in rice, stir to coat and continue to sauté until white centers appear in the rice.

Step 3. 

Stir in peppers to combine.  Pour in wine and balsamic while stirring.  When the liquid has evaporated, add 1/2 cup of stock.  Continually stirring.  When this liquid has evaporated, add another 1/2 cup of stock.  Repeat until rice is tender.  Reduce heat and stir in corn.  Continue cooking until corn is heated through.

Step 4. 

Remove from heat and stir in cheese until melted.  Serve with cilantro and additional cheese as garnish.

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