I have recently told you about a new trend spreading very fast here in London: fusion food, a cuisine that mixes up elements of two or more different culinary cultures to create something original. Unless you find yourself mixing ingredients in the name of novelty rather than taste, it’s all good. And above all it is slightly riskier (oh, here’s why I like it). You don’t need to be a trained chef to take a risk and learn from your cooking rapture and you should not be intimidated by ingredients never tried and/or mixed before. This is my motto in the kitchen.
As you might know I like going out of my comfort zone. It’s just much more fun (I had a blast making this spaghetti bun burger). With this risotto I knew many things could have gone wrong (rice+chipotle is explosive, right?) but I was pretty confident that applying the typical Italian technique of preparing rice, called risotto, and the typical Mexican combination of ingredients such as corn, beans and pepper, could not end up in a poisoning thing. Also, the possibility of ordering pizza makes me a brave cook.
So how did my experiment with mixing Italian and Mexican cuisines go? It was a huge success. With a but. I love the Chipotle and the way it jazzes up the pepper and beans mixture. The only discordant note was the honey. The spoon of golden nectar I added at the end of the cooking time, made the risotto too sweet for me (I am not sure what I was thinking when I added it into the finished dish…). You know, I only reserve the best for you :), therefore in this recipe you find all the ingredients minus the off-key element. Buon appetito! ¡Buen provecho!
Chipotle Mexican Risotto
- 50 g butter
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 red pepper sliced
- 1 green pepper sliced
- 4 tablespoons sweetcorn
- 4 tablespoons black beans
- 250 g Arborio rice
- 70 ml white wine
- 1 liter vegetable stock
- 2-3 tablespoons Greek yogurt or sour cream
- small bunch flat-leaved parsley chopped
- 1 tbsp Chipotle powder
- Melt butter and oil in a large frying pan and gently fry onion for about 5 minutes until softened.
- Stir in rice, toast it for 3-4 minutes stirring continuously then add peppers, black beans and corn. Add wine and 1/4 of the stock, bring to the boil and simmer for about 15 minutes, stirring occasionally and adding more stock every time the risotto dries out.
- When all the stock has been absorbed, add the yogurt and cook for 5 mins more. The risotto must be not too dry but definitely not soupy! Ideally you want the sauce to be absorbed.
- Stir in the parsley and Chipotle powder and season to taste. Mix well and serve warm.