This is my take on a Mexican-inspired risotto flavored with tomatillo. I prepared salsa verde and added it to creamy risotto. I spooned the risotto onto blue tortilla chips and topped them with salsa verde and crumbled queso fresco as a reminder of the flavor.
I recently received a goodie box of a selection of Queso Del Valle and Karoun cheeses. I’m a huge fan of their products and with Cinco De Mayo just around the corner, I’ll be sharing recipes all week using the cheeses. I’m not a master of authentic Mexican cuisine, but I love Mexican ingredients and flavors and use them often in fusion dishes like this one.
1. Info for Tomatillo Risotto Appetizer Recipe
- Cook Time: 20 mins
- Total Time: 45 mins
- Servings: 8
- Calories: 61
2. Ingredients for Tomatillo Risotto Appetizer Recipe
- 14 ounces tomatillos, chopped
- 2 yellow onions, chopped
- 2 Poblano peppers, roasted, seeded and finely chopped
- ½ teaspoon granulated sugar
- 1 sprig oregano
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon red chili powder
- 5 cloves garlic, finely minced
- 3 tablespoons olive oil
- 3 cups Carnaroli rice
- 6¾ cups vegetable broth, warm
- 3 ounces queso fresco, crumbled
- 1 teaspoon black pepper, freshly cracked
- 6 tablespoons Italian parsley, chopped
- juice of 1 lime
- ¼ cup crema Mexicana sour cream
- 1 teaspoon salt
- 1 (10-ounce) package blue corn tortilla chips
3. Directions:
- Making salsa verde: In a blender, combine ½ yellow onion, 1 clove garlic, parsley, sugar, lime juice, the chiles and tomatillos. Season with salt and pepper. Stir well and reserve about 2 tablespoons for garnish. Add ¼ cup vegetable broth for an easy flow and mix until smooth.
- In a pot, heat the olive oil and cook the rest of the onions and sprig of oregano for 2-3 minutes. Lower the heat and cook for 5 minutes until golden. In the same saucepan, add garlic and cook until fragrant. Add the rice. Make sure the grains of rice are well coated. Add 2 cups of warm broth and 2 ounces queso fresco and 2 tablespoons sour cream cheese and stir frequently.
- After bringing the liquid to a boil, lower the heat to medium-low and cook for about 10 minutes. Check the liquid and periodically add 1 cup of warm broth as soon as the liquid has been absorbed. Add the rest of the spices and simmer for another 20 minutes.
- Assembly time: At this point the rice is still al dente. Add 2 cups of the salsa verde. Season with salt and pepper. Stir well. Bring to a boil, then lower the heat and cook for 10-15 minutes. Check doneness. Add a bit more broth if needed and extend the cooking time by another 5 minutes (if necessary). Adjust seasoning.
- When ready to serve, add 3 tablespoons sour cream. Turn off the heat, stir well, then cover and let stand for 5 minutes.
- Spread tortilla chips onto a serving platter. Spoon the risotto onto each tortilla chip. Top with the reserved salsa verde. Sprinkle with crumbled queso fresco.
- Bon appétit!
