Churrasco with Risotto Mamposteao

  5.0 – 2 reviews  • Rice Recipes
Level: Intermediate
Total: 2 hr 15 min
Active: 2 hr 10 min
Yield: 4 to 6 servings

Ingredients

  1. 3 tablespoons vegetable oil
  2. 2 tablespoons unsalted butter
  3. 1 tablespoon dried thyme
  4. 1 small white onion, diced
  5. 1 1/2 cups arborio rice
  6. 1/4 cup dry white wine
  7. 5 cups chicken stock
  8. 1/2 cup olive oil
  9. 1/2 cup white vinegar
  10. 1/4 cup chopped fresh cilantro
  11. 1/4 cup chopped fresh parsley
  12. 2 tablespoons dried oregano
  13. Salt and pepper
  14. 3 tablespoons oil
  15. 1 green bell pepper, diced
  16. 1 orange bell pepper, diced
  17. 1 red bell pepper, diced
  18. 1 yellow bell pepper, diced
  19. 1 small white onion, diced
  20. 2 tablespoons adobo seasoning (red lid)
  21. 1 tablespoon chicken base
  22. 1 tablespoon ground cumin
  23. 1 tablespoon puréed garlic
  24. 1 tablespoon oregano
  25. 1 tablespoon sazón completo
  26. 1 tablespoon sazón con achiote
  27. 1 tablespoon dried thyme
  28. 1 tablespoon tomato paste
  29. Two 10.5-ounce cans pink beans
  30. 1 purple onion, diced
  31. 1 white onion, diced
  32. 1 tomato, diced
  33. 1/4 cup chopped fresh cilantro
  34. 1/4 cup fresh lime juice
  35. Salt and pepper
  36. Salt and pepper
  37. 1 skirt steak (10 ounces or less)
  38. 1 teaspoon oil
  39. 1 cup chicken stock
  40. 1/4 cup heavy cream
  41. 1/4 cup grated Parmesan

Instructions

  1. 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.
  2. For the chimichurri: Stir together the oil, vinegar, cilantro, parsley, oregano, salt and pepper in a bowl. Set aside.
  3. 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.
  4. 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.
  5. For the risotto mamposteao: Salt and pepper both sides of the skirt steak and grill accordingly to desired doneness.
  6. 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.
  7. 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.

 

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