Cut the chili peppers and bleach them in boiling water with sugar, 2 or 3 times, 5 minutes at a time.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Diping High | 🤯 |
| Ingredients to risotto to the perfume of AJI: |
| Chili cream :: 600 g (1 lb 5 oz) Fresh yellow pepper | Risotto :: 3 cups of rice (of army preferably) 1 medium onion, finely minced 2 garlic clove Hot 2 ½ cups of chili cream ½ cup of dry white wine 1 cup fresh cheese, cut into squares 2 choclo cups, broken down and cooked 1/3 cup of parsley, finely chopped ½ to ¾ Rallado Parmesan cheese cup salt pepper cream of chili |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to risotto to the perfume of AJI:
2. drain.
3. Heat oil in a pan and fry the peppers for 5 minutes.
4. Sazonar.
5. Place the chili with the oil in the blender until a soft puree.
6. Sazonar.
7. RISOTTO:
8. In a pot place 1/4 cup of olive oil and cook the onion and garlic until they are soft.
9. Sazonar.
10. Add the rice and mix well for a few minutes to be impregnated with fat.
11. Add 1 cup of hot broth, moving until the liquid is absorbed.
12. Add another cup of broth and move until the liquid is absorbed.
13. Add the wine and let it absorb.
14. Add the chili cream (preferably that is hot) and mix well.
15. Let the rice slightly dry and continue adding broth, always moving, until it is absorbed.
16. Continue adding the broth, once the previous addition has been absorbed, until the rice has cooked and is at the dente. In total, rice will take between 20 and 25 minutes.
17. Add the corn, parsley and chopped fresh cheese, mixing well, when the rice is practically ready.
18. Finally add the Parmesan cheese and the remaining oil. Rectify the seasoning and serve immediately.
