Risotto de Cabrito de Leche & Culantro

Name: Risotto de Cabrito de Leche & Culantro
Cuisine: Peruvian
Ingredients: ½ red onion; 1 clove garlic; ½ glass white wine; 3 cups chicken stock; Curry powder to taste; 2 tbsp butter; 1 tbsp olive oil; 1 cup arborio rice; 1 cup (¼ lt) goat stock; ¼ cup Noilly-Prat; 2 tsp coconut milk; 2 oz (50 g) butter; 2 tbsp vegetable oil; 1 red onion, finely chopped; 2 cloves garlic, minced; 2 tomatoes, finely chopped; Fresh mint leaves; Virgin olive oil to taste; 1¾ oz (50 g) Parmesan cheese; Cooked kernels from 1 fresh corn cob; Cooked kernels from 1 fresh corn cob; 7 oz (200 g) peas, cooked; 3½ oz (100 g) fresh white cheese; 1¾ oz (50 g) butter; 2 cups squash, cooked and puréed; 4 baby goat shanks; 1 tbsp butter; 1 lb (½ kg) spinach; 3½ oz (100 g) cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is another recipe from talented chef Gastón Acurio. The European technique of risotto here is put together with what have become the very typically Peruvian flavors of goat and cilantro.

Ingredients

4 baby goat shanks
1 tbsp butter
1 lb (½

Americas
Peru
Main course
Gluten-free

Method

Preparation

Have your butcher partially de-bone each goat shank, leaving the upper bone intact. Reform and tie with kitchen twine. Wash spinach leaves and cilantro and wilt in a closed pan over low heat with a little butter and salt for 1 minute. Blend to make a purée, strain and reserve.

In a large skillet, heat oil and sauté onion and garlic for 2 minutes. Add shanks and bro