Cuitlacoche Risotto Recipe
Have you ever heard about cuitlacoche? No? if you don’t know what cuitlacoche is, that means that you haven’t tried it. Cuitlacoche or corn smut is a fungus that grows in corn, it is eatable and in Mexico it is consider a delicacy. It has a very creamy texture and it tastes earthy and delicious.
La Costeña cuitlacoche is already cooked and ready to use, we love cooking with it. Our favourite way to use it, is by making quesadillas and adding some warm cuitlacoche on them, but today, we want to share this fancy and delicious recipe with you, Cuitlacoche Risotto, it is an easy recipe to make and a crowd pleaser.
We are sure that after you try this recipe, you will be a cuitlacoche convert!
Time 45 min
2 cups of risotto rice (arborio)
1 ½ tbsp Sazon Natural vegetable stock
1 litre hot water
1 clove of garlic
½ grated Parmesan cheese
4 tablespoons olive oil
1 tbsp salted butter
2 cups white wine
Mix the Sazon Natural Vegetable stock powder with the water. Peel and finely chop the onion and garlic. Finely grate the Parmesan.
In another saucepan heat the oil, add the onions and garlic and fry gently for about 5 minutes, or until softened.
The add the risotto rice and turn up the heat. After 1 minute it will look slightly translucent. Add the wine and keep stirring. The alcohol flavours will evaporate.
Once wine has evaporated, add your first ladle of hot vegetable stock. Turn the heat down to cook in low heat.
When the vegetable stock cooks on to the rice, keep adding stock with a ladle, stirring the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
At this stage you need to taste the rice to check if it is cooked. Continue adding vegetable stock until the rice is soft but still have a bit of a bite. Check if it needs salt.
Once the rice is cooked, remove the saucepan from the heat, add a knob of butter, some parmesan and 3 tbsp of La Costeña Cuitlacoche and stir very well.
Heat the rest of the cuitlacoche in another saucepan, it will be added on top of the risotto once is served.
Leave the risotto to rest for a minute with the lid on and then serve immediately adding some warm cuitlacoche on top and some dill leaves to add a bit more flavour.