Mexican-Inspired Risotto
This Mexican-inspired risotto blends the creaminess of classic risotto with bold Tex-Mex flavors like sharp cheddar, garlic, and lime.
Equipment
- Large sauté pan or skillet
- Wooden Spoon or Silicone Spatula
- Ladle
- Measuring cups and spoons
- Sharp knife and cutting board
- Small bowl (for holding measured spices)
Ingredients
- 1 ½ cups Arborio rice
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tbsp butter
- 1 tbsp olive oil
- ½ cup dry white wine optional
- 4 cups vegetable or chicken broth warmed
- 1 ½ cups sharp cheddar cheese shredded
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Fresh parsley or cilantro chopped (optional for serving)
- Lime wedge optional for garnish
Instructions
- Sauté the aromatics: In a large skillet, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
- Toast the rice: Add Arborio rice to the skillet and stir to coat with the butter and oil. Let it toast for 1–2 minutes, until the edges of the rice become slightly translucent.
- Deglaze with wine (optional): Pour in the white wine, stirring constantly, until the liquid has been absorbed.
- Add broth gradually: Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until each addition is mostly absorbed before adding the next. This process should take 20–25 minutes.
- Season and finish: Once the rice is creamy and tender, stir in salt, pepper, and shredded cheddar cheese. Taste and adjust seasoning if needed.
- Add freshness: Optional: Stir in chopped cilantro or parsley and a squeeze of lime juice before serving.
Notes
For extra heat, stir in a pinch of red pepper flakes or a few dashes of hot sauce at the end. Use freshly grated cheese for the smoothest melt.