Lomo Risotto con Mora
Bibiana Higuera Vélez
about 1 year ago
A delicious and savory risotto dish made with tender lomo and flavorful mora. This dish is perfect for a special occasion or a cozy night in.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
15g
Fat
12g
Sat Fat
6g
Carbs
45g
Chole
40mg
Fiber
2g
Sugar
2g
Sodium
800mg
Ingredients
- 1 cup Arborio rice
- 1/2 cup diced lomo
- 1/4 cup mora
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/4 cup white wine
- Salt and pepper to taste
Instructions
- 1. In a large saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
- 2. Add the diced lomo to the saucepan and cook until browned.
- 3. Stir in the Arborio rice and cook for 1-2 minutes, until the rice is coated in the butter and onion mixture.
- 4. Pour in the white wine and cook until it has evaporated.
- 5. Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
- 6. Continue adding the chicken broth and stirring until the rice is cooked al dente, about 20-25 minutes.
- 7. Stir in the mora and cook for an additional 2-3 minutes, until heated through.
- 8. Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- 9. Serve the lomo risotto con mora hot, garnished with additional Parmesan cheese if desired.
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