Smoked Elote Risotto Recipe
Recipe information
Make Smoked Elote Risotto in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Preparation
1. Prepare the Broth
In a medium pot, heat the vegetable broth over medium heat until simmering. Keep it warm on low heat.
2. Sauté Aromatics
In a large saucepan, heat the olive oil over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Toast the Rice
Add the Arborio rice to the saucepan and stir well to coat the rice in the oil and aromatics. Toast the rice for about 2 minutes, stirring continuously.
4. Add the Broth Gradually
Start adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Incorporate Corn and Spices
Once the rice is cooked, stir in the fresh corn kernels, smoked paprika, lime juice, salt, and black pepper. Mix well and cook for an additional 3-5 minutes until the corn is heated through.
6. Finish with Cheese and Cilantro
Remove the risotto from the heat and stir in the crumbled Cotija cheese and chopped cilantro. Adjust seasoning if necessary.
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