Risotto a la Peruana
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Recipe Intro From rodrigofernandini
"I was born and raised in Peru, and my country is the perfect example of being inclusive with other cultures, Peruvian gastronomy has a lot of culinary influences from around the world and that's the reason our food and techniques are so special. The food it's never static, it keeps moving and there will always be new ways, new flavors, and new ideas but all of that ends in the same idea, making people happy, present, smile, and satisfied. I love working with my hands so cooking was always something I enjoyed and it never felt like a job so it was very comfortable for me to keep exploring the culinary world."
This recipe is featured in our Special Edition Meal Plan in honor of Hispanic Heritage Month
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Risotto
ingredients
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1/2 red onion, finely diced
- Cumin, to taste
- 1 bay leaf
- Kosher salt and freshly ground pepper, to taste
- 1 1/4 cups Arborio rice
- 2 tablespoons Ají amarillo paste
- 1 bottle light beer, at room temperature
- 1 1/4 cups beef stock
- 1/4 Peruvian Corn Choclo (large corn kernels)
- 2 large carrots, peeled and diced
- 1 Peruvian yellow chili pepper (Aji amarillo), seeded and diced
- Fresh thyme, for garnish
Beef tenderloin
ingredients
- 2 pieces of beef tenderloin, sliced into medallions
- Kosher salt and freshly ground pepper, to taste
- 3 tablespoons olive oil
- 1/2 cup beef stock
- 3 ounces unsalted butter
Make the risotto
Method
Step 1
Heat oil in a medium pot, add garlic and cook for 30 seconds, followed by onion. Continue to cook 3 minutes.
Step 2
Stir in cumin, salt and pepper and bay leaf. Cook on medium-low for 15 minutes.
Step 3
Stir in Rice cook 3-4 minutes. Stir in ají amarillo paste.
Step 4
Add beer, beef stock, corn choclo and carrot. 1 minutes. Stir yellow pepper and parsley.
Step 5
Continue to stir until rice is tender. Remove from heat, drizzle with olive oil. Set aside until ready to serve.
Make the beef
Step 1
Generously season both sides of tenderloins with salt and pepper.
Step 2
Heat olive oil in a large cast iron skillet until very hot. Add tenderloins and sear on both sides for 3-5 minutes, depending on desired temperature.
Step 3
Remove from heat, set on a plate covered with foil until ready to plate.
Step 4
Deglaze the skillet with beef stock, scrape up the browned bits that have stuck to the bottom of the pan. About 1 minute. Stir in butter. Season with salt and pepper.
Step 5
Place rice onto an individual serving plate topped with tenderloin. Pour pan sauce over beef and garnish with thyme. Serve immediately.