Risotto with Ají Amarillo Sauce and Sirloin Medallions

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

The secrets for a good risotto are: (a) using short grain rice, like Arborio; (b) not washing the rice before using, so you don’t throw away the starch that gives it its delicious creaminess; (c) stirring the rice and adding hot stock continuously, until it has the desired al dente texture.


  • ¼ cup olive oil, plus 2 tablespoons
  • ½ cup white onion, finely chopped
  • 1


  1. In a heavy saucepan, heat ½ cup oil over medium heat, add the onion and garlic, lower the heat, and cook until the onion looks very soft. Add the ají amarillo and continue cooking for 5 more minutes.
  2. Add the rice, stir, turn the heat back to medium, and c