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Ingredients
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Risotto Base
Caramelized Manchego Cheese
Method
Preparing the Risotto
- 1
Heat the Broth
In a saucepan, heat the vegetable broth over medium heat until it is warm, then reduce to low to keep it warm.
- 2
Sauté Shallots and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced shallots and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for another minute.
- 3
- 4
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
- 5
Incorporate Black Beans and Cheese
Once the rice is cooked, stir in the cooked black beans, grated Parmesan cheese, salt, and black pepper. Mix well until the cheese is melted and the risotto is creamy.
Caramelizing the Manchego Cheese
- 6
Prepare the Cheese
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded Manchego cheese, spreading it evenly across the skillet.
- 7
Caramelize the Cheese
Sprinkle the brown sugar over the cheese and cook for about 3-4 minutes until the cheese is melted and golden brown. Watch carefully to prevent burning.
- 8
Serve
Remove the caramelized Manchego from the skillet and let it cool slightly before breaking it into pieces to serve on top of the black bean risotto.