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