Fustini's Oils and Vinegars
Mexican Risotto

Add To Favorites

Mexican Risotto

Reviews

This recipe does not have any reviews yet   be the first to write one

Mexican Risotto



Cook Time30 min Total Time30 min Servings6

Ingredients

  • 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


Directions

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.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More