Ingredients to make Risotto with Aji perfume:

• Chili Cream:
• 600 g (1 lb 5 oz) fresh yellow chili peppers, cleaned, seeds and veins removed
• 2 to 3 tablespoons vegetable or olive oil
• 2 tablespoons of sugar
• Salt
• Pepper
• Risotto:
• 3 cups of rice (preferably arborio)
• 1 medium onion, finely chopped
• 2 garlic cloves, finely minced
• ½ cup olive oil
• 2 teaspoons thyme
• 7 to 8 cups chicken broth, warm
• 2 ½ cups of chili cream
• ½ cup dry white wine
• 1 cup queso fresco, cut into squares
• 2 cups corn, shelled and cooked
• 1/3 cup parsley, finely chopped
• ½ to ¾ cup grated Parmesan cheese
• Salt
• Pepper
• Chili Cream

How to make Aji Perfume Risotto

1. Cut the chili peppers into pieces and blanch them in boiling water with the sugar, 2 or 3 times, 5 minutes each time.
2. Heat oil in a frying pan and fry the chili peppers for 5 minutes.
3. Place the chili pepper with the oil in the blender until a smooth puree is achieved.
4. In a saucepan, place ¼ cup of olive oil and cook the onion and garlic until soft.
5. Add the rice and mix well for a few minutes so that it is impregnated with the fat.
6. Add 1 cup of the hot broth, stirring until the liquid is absorbed.
7. Add another cup of broth again and stir until the liquid is absorbed.
8. Add the wine and let it absorb.
9. Add the chili cream (preferably hot) and mix well.
10. Let the rice dry slightly and continue adding broth, always moving, until it is absorbed.
11. Continue adding the broth, once the previous addition has been absorbed, until the rice has cooked through and is al dente.
12. In total the rice will take between 20 and 25 minutes.
13. Add the corn, parsley and fresh chopped cheese, mixing well, when the rice is practically ready.
14. Finally add the Parmesan cheese and the remaining oil. Rectify the seasoning and serve immediately.