Peruvian cuisine has become increasingly sophisticated in the past decade or so, open to all sorts of new fusions. And pairing a scrumptious lomo saltado -usually served with French fries and white fluffy rice- with a creamy and bright risotto has been the normal evolution of this dish. Risotto is the perfect vehicle to soak and transport all the flavors of the saltado (stir-fry), making the white rice a less exciting memory, and the fries irrelevant.
You can change the flavor of this tasty risotto by using chicken or shrimp instead of beef for this saltado. Are you a vegetarian? Use portobello mushrooms or any other veggie.
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup Arborio rice
- 1 cup white wine
- 4 cups hot vegetable stock
- Salt and pepper
- 2 tablespoons butter