Tomatillo Risotto Appetizer Recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. When ready to serve, add 3 tablespoons sour cream. Turn off the heat, stir well, then cover and let stand for 5 minutes.
6. 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.
7. Bon appétit!