This is a risotto made with the usual Italian Arborio rice—and this is where the Italian part ends. The herbs and spices are along the lines of what you might find in taco seasoning—chili powder, cumin, oregano, cayenne. The rice was sauteed in olive oil with onion and garlic, then vegetable stock was added along with the herbs and spices. Instead of finishing with wine and Parmesan, we added lime juice and queso chihuahua. We ended up with a sort of Mexican-style risotto. It could have been better, but it was still tasty, and the leftovers will disappear in short order.
I have a lot to say...
ReplyDelete1. I've never heard of queso chihuahua.
2. That is an ice cream bowl.
3. I want to eat that.
About #2: We thought you'd catch that (I believe you bought them for us). Still, they're handy for side dishes when you want to keep stuff separate.
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