Best Southwestern Risotto Recipes

SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER

Steps:

• Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
• Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
• Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

SOUTHWESTERN SAFFRON RISOTTO WITH MEAT AND MUSHROOMS

Steps:

• Soak the saffron in 3 tablespoons warm water.
• Bring 4 cups water and the chicken broth to a boil in a small saucepan. Keep warm but not boiling, and stir in the saffron with its water.
• Heat 3 tablespoons of the goose fat or olive oil in a heavy frying pan, such as a Dutch oven, toss in the onion, and sauté until golden. Pour in the white wine, and cook until the liquid is reduced by half. Scatter the rice over the onion, and stir until it becomes pearly white and shiny. Ladle on a quarter of the warm bouillon, and simmer while stirring until it is absorbed.
• Continue cooking the rice while stirring, adding a ladleful of the liquid at a time and letting it be absorbed before adding another ladleful, about 20 minutes total.
• Heat the remaining goose fat or olive oil in a small frying pan. Add the diced goose or turkey breast and mushrooms, and stir while cooking until the mushrooms are cooked through. Stir in the fresh thyme, and set aside until the risotto is done.
• Fold the meat and mushrooms into the risotto, add salt and freshly ground pepper to taste, cover, and let sit for a minute or two. Sprinkle with the parsley, and serve warm.

SOUTHWESTERN RISOTTO

Steps:

• Cook onion and garlic in butter in a large skillet or saucepan over medium heat, stirring constantly, until tender. Add rice; cook 2-3 minutes, stirring frequently with a wooden spoon. Add wine and cook, uncovered, until liquid is absorbed. Add one cup broth; cook, stirring constantly, over medium-high heat 5 minutes or until broth is absorbed. Add remaining broth, 1 cup at a time, cooking and stirring constantly until each cup is absorbed, 25-30 minutes. (Rice will be tender and have a creamy consistency.) Stir in whipping cream and next 5 ingredients. Cook 2 minutes. Garnish with cilantro and tomatoes.