Real African Dishes: [MC-AllEthnic-Recipes] Sofrito and Corn Risotto

Wednesday, June 30, 2010

[MC-AllEthnic-Recipes] Sofrito and Corn Risotto

* Exported from MasterCook *

Sofrito and Corn Risotto

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons annatto oil -- or olive oil
1 onion -- finely chopped
1 red bell pepper -- cored, seeded, and diced
1 cup grilled corn kernels -- or cooked corn kernels
2 garlic cloves -- minced
1 1/2 cups Valencia-style rice -- or arborio rice
1/2 cup dry white wine
5 cups stock -- or canned broth, heated to simmering
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
salt and freshly ground black pepper -- to taste

Heat the oil in a large saucepan over medium heat. Add the onion, bell
pepper, and corn and saute for 3 minutes. Add the garlic and saute until
soft and fragrant but not brown, about 2 minutes. Stir in the rice and
cook until all of the grains are shiny, about 1 minute.

Add the wine and bring the mixture to a boil, stirring constantly. When
most of the wine is absorbed, 1 to 2 minutes, stir in 1/2 cup of the
stock. Cook the rice, at a brisk simmer, stirring frequently, until most
of the liquid is absorbed, another 1 to 2 minutes. Stir in another 1/2 cup
of the stock and continue cooking and stirring until absorbed.

Continue adding the stock, 1/2 cup at a time, until 5 cups have been
incorporated. Wait until each batch of broth is absorbed before adding the
next. If the rice is still firm after 20 minutes, ad the remaining 1/2 cup
stock. When ready, the risotto will have a creamy consistency, but the
individual grains of rice will be discernible and al dente. Remove the pan
from the heat.

Stir in the cheese, parsley, and salt and pepper. The cheese is quite
salty, do you may not need additional salt. Guests may wait for risotto,
but risotto does not wait for anyone. Serve it at once.

Serves 4 to 6

Italy meets Florida in this recipe a tropical remake of classical risotto.
Valencia-style rice is the Hispanic equivalent of Italian arborio. Both
have the ability to thicken the cooking liquid into a creamy sauce while
retaining the pasta-like firmness of the individual rice grains. Available
at Hispanic grocery markets and many supermarkets, Valencia-style rice has
the added advantage of costing a fraction of the price of arborio. The two
rices can be used interchangeably. I like to make this dish with grilled
corn but any type of corn will do.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
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Per Serving (excluding unknown items): 347 Calories; 8g Fat (22.1%
calories from fat); 9g Protein; 55g Carbohydrate; 2g Dietary Fiber; 6mg
Cholesterol; 165mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 425 0 0 2873 0 2081 0 0 0 0 0