Churrasco with Risotto Mamposteao
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 2 hr 15 min
- Active: 2 hr 10 min
Ingredients
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon dried thyme
1 small white onion, diced
1 1/2 cups arborio rice
1/4 cup dry white wine
5 cups chicken stock
Chimichurri Sauce:
1/2 cup olive oil
1/2 cup white vinegar
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons dried oregano
Salt and pepper
Habichuelas Criollas:
3 tablespoons oil
1 green bell pepper, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small white onion, diced
2 tablespoons adobo seasoning (red lid)
1 tablespoon chicken base
1 tablespoon ground cumin
1 tablespoon puréed garlic
1 tablespoon oregano
1 tablespoon sazón completo
1 tablespoon sazón con achiote
1 tablespoon dried thyme
1 tablespoon tomato paste
Two 10.5-ounce cans pink beans
Pico De Gallo:
1 purple onion, diced
1 white onion, diced
1 tomato, diced
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
Salt and pepper
Risotto Mamposteao:
Salt and pepper
1 skirt steak (10 ounces or less)
1 teaspoon oil
1 cup chicken stock
1/4 cup heavy cream
1/4 cup grated Parmesan
Directions
- In a rice pot (caldero) or Dutch oven over medium heat, add the oil. Heat up for about 2 minutes, then add the butter, thyme and onions. Cook, continuously folding over the ingredients with a rubber spatula, until the onions become translucent. Add the rice and sauté with the other ingredients for 3 minutes, stirring constantly. Add the wine and fold the ingredients over for an additional 5 minutes. Add 1 cup of chicken stock at a time and continue to cook, folding the ingredients over and over until the liquid has been absorbed. Continue until the last of the chicken stock has been added. The rice will be done to al dente after a total time of 45 minutes. Set aside.
- For the chimichurri: Stir together the oil, vinegar, cilantro, parsley, oregano, salt and pepper in a bowl. Set aside.
- For the habichuelas criollas: In a large pot over medium heat, add the oil and allow to heat up. Add the bell peppers and onions, then add the adobo, chicken base, cumin, garlic, oregano, sazón completo, sazón con achiote, thyme and tomato paste. Gently fold over the ingredients in the pot. Do not allow to stick. Cook, folding the ingredients constantly, 5 minutes. Add the pink beans and their liquid. Lower the heat and simmer for 10 minutes. Set aside.
- For the pico de gallo: In a mixing bowl, add the onions, tomatoes, cilantro and lime juice and gently mix. Add salt and pepper to taste. Set aside.
- For the risotto mamposteao: Salt and pepper both sides of the skirt steak and grill accordingly to desired doneness.
- In a nonstick pan over medium heat, add the oil; allow to heat up. Add 1/4 cup habichuelas criollas and with a rubber spatula move the ingredients around. After 1 minute add 2 1/4 cups of the cooked rice and fold the ingredients with a spatula until mixed. Add the chicken stock and heavy cream. Cook, continuously folding the ingredients over (do not allow to sit), 3 minutes. Add the Parmesan and continue to cook, folding ingredients over until the risotto becomes thick.
- On a plate, place some risotto mamposteao with sliced skirt steak over. Add pico de gallo on top before drizzling chimichurri sauce over the steak. Repeat to make 3 to 5 more plates.