Sweet and spicy, this creamy risotto recipe is a perfect for a Sunday dinner! Serve with a side salad and a glass of wine for a taste or Italy and Puerto Rico!
Gently simmer beef broth, ¼ cup of cilantro, and garlic cloves in a large pot on a back burner. Keep it warm.
In a large pan, warm 1 and ½ tablespoons of olive oil over medium high heat and add in onions. Cook for about 3 minutes, or until onions have softened.
Add chorizo, sofrito, and adobo seasoning. Break down the chorizo and cook it through.
Set chorizo mixture to the side.
In another pan, warm remaining olive oil over medium high heatand pour in dry RiceSelect arborio rice and toast until translucent and slightly golden brown. Lower heat if necessary.
Once rice is toasted, bring heat back to medium high if temperature was lowered. Pour wine over rice. Allow wine to cook down and become completely absorbed by rice (about five minutes).
Once wine is absorbed, ladle in ¼-1/2 cup of warmed chicken broth (not the cilantro and garlic). Allow the beef broth to become absorbed into the rice, about 2-4 minutes.
Repeat with remaining broth or until rice is cooked through and creamy.
Taste for seasoning, add in salt if desired.
Add in cream and let it slightly absorb before pouring in the chorizo mixture and chopped plantains.
Garnish with chopped cilantro.
Serve and enjoy. Buen provecho!
Notes
The cilantro and garlic is just to infuse with the beef broth. Discard or just leave in the pot garlic and cilantro when it's time to ladle in the broth.To cook the plantain, cut the edges, peel the plantain, cut it in half and boil in water for 6-8 minutes, or until fork tender. Remove from heat and when cool enough, chop into small chunks.