Caribbean risotto
Serves 3-4 (this recipe doubles well, but you’ll probably need less stock)
INGREDIENTS
1/2 medium red onion thinly sliced
2 T balsamic vinegar
1 15 oz can drained black beans
1 cup arborio rice
2 TBSP olive oil
2 large shallots or 1 medium onion finely diced
3 + cloves smashed garlic
alcohol to deglaze; tequila, beer, white wine, prosecco
4 cups chicken stock (or vegetable stock so you can make meatless burritos for vegetarians)
2 bay leaves
PREP
Place drained, strained beans in a small bowl
Cover beans and red onions with vinegar
Let marinate while cooking rice
Heat 2 TBSP oil at medium or low medium
Add 2 large shallots or onions thinly sliced until soft but not browned 5-7 minutes
Add 1 cup rice and 3 smashed cloves of garlic, cook for 2-3 minutes until there is a white dot in the center
Delgaze with tequila, beer, white wine
Add bay leaves and turmeric, salt & pepper to taste
Raise heat to high and add 3 cups stock
Let it boil then bring it down to a very low simmer and cover
Give it a light stir every 10 minutes or so
After about 20 minutes add red onion, bean, balsamic mixture for last 10 minutes or so.
Give it a light stir every 5 minutes or so
Once most of the stock has been absorbed about 15 minutes add some (not all) of the reserved stock) how much you add is up to you, some people like firmer risotto and some people like creamier risotto.