Yellow chili risotto with pisco steak sauté
By Roxanna Salaverry
Restaurant Manos Morenas
2 servings.
INGREDIENTS
4 ounces olive oil
3 spoons butter
50 gr white onions
2 spoons yellow chili cream
140 gr Arborio rice
4 ounces white wine
600 ml broth
50 gr grinded parmigian cheese
200 gr steak
1 red onion
1 tomato
½ yellow chilli
½ stem chopped ginger
2 ounces black beer
2 ounces chicha de jora
1 ounce soy sauce
1 ounce rice vinegar
drops of Worcester sauce
chopped parsley
chopped coriander
chopped green onions
PREPARATION
RISOTTO
In a pot cook the white onion in brunoise in olive oil, add Arborio rice and stir until you can notice grains are transparent and the center of it quite white. Add white wine and let it evaporate. Add chili sauce.
Slowly add boiling broth until rice is well cooked.
Add butter and parmigian cheese.
STEAK SAUTE
Let Pisco evaporate in a wok until this one is totally dry.
Add oil and the sliced yellow chilli, ginger finely chopped and the sliced red onion. Add black beer and chicha de jora, and wait until they evaporate.
Add rice vinegar, soy sauce and diced tomato, chopped parsley, coriander and green onions.
In another wok put a little bit of oil and heat over very high temperature. Fry steak cut in small pieces of 3cms by 1 cm.
Mix steak with the first preparation.
Serve hot over the chili risotto.
