Before last Saturday I had never made risotto. I didn’t have any idea what I had been missing. Risotto is not as difficult to make as I thought. You only need to have the right ingredients and be patient to make a delicious dish that will blow you away. For a long time I had been considering making a risotto with a Mexican twist so I decided to try with one of my favorite Mexican ingredients, chiles poblanos, for the dinner I had last Saturday for my friends.
I think they loved it, it was something very different and they welcomed the new flavors, but unfortunately I didn’t make enough and didn’t get to taste it (I only tried it when I was making it and I really loved it). So I decided to make it again last night and take some pictures. The only difference between them is that I used scallops for the one on Saturday and shrimp for yesterday’s. I hope you enjoy this recipe. And now if you excuse me, I have a date with a hot Italian for lunch.
Poblano Risotto
Makes 4 servingsThe ingredients:
- 2 TBSP olive oil
- 1/2 cup chopped onion
- 1 cup Arborio rice
- 1 cup white wine
- 4-6 cups chicken broth
- 1 poblano pepper, seeded
- handful fresh parsley or cilantro
- salt and pepper to taste
The how-to:
- Heat olive oil in a cast-iron skillet or any other heavy skillet. Add chopped onion and saute.
- Add Arborio rice and mix well with the onion. Add wine, bring to a boil and reduce heat to low. Simmer and stir constantly until the wine is absorbed.
- While the wine is absorbed by the rice blend poblano pepper and parsley with one cup of the chicken broth.
- When the wine is absorbed add one cup of chicken broth. Repeat step 2. When that cup of broth is absorbed add poblano mix and repeat. Add another cup of broth.
- At this point the rice should be al dente. Taste and adjust seasoning. If the liquid has been absorbed and the rice is still not tender enough, add another cup of broth.
- Remove from heat and serve immediately with garlic shrimp.
Notes:
- Arborio rice is a fat, starchy, medium grain rice and it is the most common rice to make risotto in the U.S. Other rices that work well are Roma, Vialone, Carnaroli, Nano and Maratelli. The regular short or long grain rice will not work for this recipe.
- The cooking time for risotto is about 30 minutes. You must stay close to the skillet the whole time stirring and testing the rice. It might look like a long time, but trust me, it is worth every minute you spend watching it.
The afterthoughts:
Print this recipe
- Risotto is one of those dishes where your imagination can go wild. I will be making more dishes with this starchy rice using different ingredients, flavors and colors. But this particular one was perfect as it was. Maybe I’ll add some cheese next time.
¡Buen provecho!
21 Replies
I love the color, I never made risotto either. Too bad you could not taste it.
Posted on April 9th, 2009 at 11:42 am
I have only made risotto once or twice, but I love it! The color of this is awesome and I love how you added your own twist.
Posted on April 9th, 2009 at 11:54 am
u seem to love your poblano, just like me. I never come back from the grocer without a couple of poblanos. Wonderful idea to make risotto with these!! Personally i prefer shrimps to scallops. these are just perfect… i will enjoy these & the pictures while you enjoy your Hot Date:D
Posted on April 9th, 2009 at 2:33 pm
YUM. That’s the only word I can come up with. Also in response to your comment – this restaurant “La Rosa Mexicana” was started by a Mexican guy using his mother’s (Rosa’s) recipes. There’s actually some great stories about this place – I’ll write you about it. Still hoping you and John come up here and you can see the area, etc. But therefore, the Budin Azteca on the menu.
Posted on April 9th, 2009 at 5:10 pm
Nice one Ben! You certainly do like your poblanos!
Posted on April 9th, 2009 at 6:05 pm
I like the Mexican twist on this dish Ben:D I can see why you would want to recreate it time and time again.
Posted on April 10th, 2009 at 6:24 am
I like the sound of poblano risotto! I have been looking for new ways to enjoy poblano peppers ever since I found a source of them.
Posted on April 10th, 2009 at 7:18 am
Hi Ben, I would not believe you never made risotto before. Yours looks great, I will try next time with Coriander too, love the green color on it.
Posted on April 10th, 2009 at 8:40 am
Oh you did it! I remember when I did the Asian Risotto you said that gave you some ideas. I bet the flavors here were amazing.
Posted on April 10th, 2009 at 8:44 am
Never seen poblano risotto before, what a great flavor idea!
Posted on April 10th, 2009 at 11:16 am
Now, you’ll wonder why you didn’t try this earlier
I adore risottos and yours looks gorgeous 
Posted on April 10th, 2009 at 12:07 pm
First time w/ risotto?? How funny. I’ve not worked much w/ Poblano’s so how’s that?!
Looks like a great combo!
Posted on April 10th, 2009 at 9:37 pm
I love the fusion of flavors! Just bought some poblanos the other day, and now I have a new way to make them–yum!
Posted on April 11th, 2009 at 9:15 am
Wow, the first risotto! I just totally love risotto’s as you can do so much with it and it’s such an easy and great dish. Your first one suddenly looks delicious!
Posted on April 12th, 2009 at 8:51 am
What a great idea. I absolutely LOVE poblanos and risotto so this is right up my alley. I bet some cerveza in place of the wine would be great too!
Posted on April 13th, 2009 at 3:42 pm
I love risotto. It’s so easy when you have a little patience. Hope your lunch when well.
Posted on April 14th, 2009 at 8:01 am
love the idea of poblano pepper in this. Yum!
Posted on April 14th, 2009 at 11:23 am
Very nice recipe. I always cook with anchos its fresh version more in my kitchen.
Also hoping your lunch went really well.
Posted on April 15th, 2009 at 8:34 pm
Very nice dish, simple and light just love it thanks for sharing.
Posted on May 12th, 2009 at 5:36 am
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Posted on June 6th, 2009 at 12:35 pm
I am making risotto for dinner tonight – but now I want to make this kind!!
Posted on June 8th, 2009 at 2:22 pm
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