Risotto a La Criolla
Discover the bold and comforting flavors of Risotto a La Criolla, a savory Latin-inspired twist on the classic Italian dish. This recipe combines the creamy richness of Arborio rice with vibrant ingredients like sweet red bell peppers, hearty cumin, smoky paprika, and juicy diced tomatoes. Simmered to perfection with white wine and warm stock, every spoonful bursts with layered flavors and velvety textures. Finished with freshly chopped cilantro and a sprinkle of Parmesan cheese, this risotto is as indulgent as it is aromatic. Perfect for cozy dinners or impressing guests, Risotto a La Criolla celebrates the fusion of cultures through delicious, wholesome comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 3 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 5 cups chicken or vegetable stock, warmed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup diced tomatoes, canned or fresh
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
In a large skillet or heavy-bottom pan, heat the olive oil and butter over medium heat until melted and shimmering.
Add the diced yellow onion and red bell pepper. Sauté for 5-7 minutes until the vegetables soften and begin to caramelize slightly.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the arborio rice to the pan and stir well to coat each grain with the oil and butter mixture. Toast the rice for about 2 minutes, stirring frequently, until it is slightly translucent at the edges.
Pour in the dry white wine and stir constantly until the liquid is absorbed by the rice.
Reduce the heat to medium-low. Begin adding the warm chicken or vegetable stock one ladle at a time, stirring frequently and allowing the rice to absorb nearly all the liquid before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and al dente.
After about 15 minutes of cooking the rice, stir in the ground cumin, paprika, and diced tomatoes. Mix well to ensure even distribution of flavors.
Once the rice has reached the desired consistency, remove the pan from the heat. Stir in the grated Parmesan cheese and chopped cilantro, then season the risotto with salt and black pepper to taste.
Serve immediately in shallow bowls, garnished with additional cilantro if desired. Enjoy your Risotto a La Criolla!
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 7548 mg | 328% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 25.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 658 mg | 51% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
