Ingredients: |
Ingredients: 1 tablespoon olive oil for frying
1 yellow onion peeled and minced
8 oz. cremini mushrooms trimmed and finely chopped
5 cloves garlic peeled and very thinly sliced or minced
4 tbsp. butter
2 cups arborio rice
¼–¾ cup aji amarillo paste more or less to taste
¾ c. dry white wine (or use more stock)
5-6 c. chicken or vegetable stock
2 tsp. neutral cooking oil for frying
Salt and pepper to taste
Parsley, optional, for serving
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Directions: |
Directions:Warm the stock in a microwave or in a small pot on the stove. Turn heat to low and keep warm.
Heat the olive oil in a large pan over medium heat. Add the onion and cook for 2-3 minutes until it just begins to soften. Add the mushrooms and cook for 12-13 minutes, stirring occasionally, until the mushrooms are golden brown.
They should release all their liquid and the liquid should evaporate from the pan. Add the garlic and cook for 45 seconds until fragrant. Season with salt and pepper.
Melt the butter into the pot and add the rice. Cook, stirring regularly, for 2-3 minutes until the rice is coated with butter and begins to turn golden brown.
Add the aji amarillo paste and toss to coat.
Pour in the white wine and scrape up any browned bits stuck to the bottom of the pot.
Bring to a boil and then reduce heat to low.
Once the wine has been absorbed, add 1 cup of the stock and stir regularly until absorbed. Continue on, adding a cup of stock, stirring until absorbed and then adding more stock until all of the stock has been incorporated, about 20-25 minutes total. Taste and season to your preferences. Turn off the heat and allow the risotto to rest for 5 minutes before serving. |
This recipe for Peruvian Amarillo Aji Risotto is from