Smoked Elote Risotto Recipe

Prepare the Broth

In a medium pot, heat the vegetable broth over medium heat until simmering. Keep it warm on low heat.

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.

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.

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.

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.

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.