Risotto with Ají Amarillo Sauce and Sirloin Medallions

Name: Risotto with Ají Amarillo Sauce and Sirloin Medallions
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 1 cup queso fresco, diced (or feta); 5 cups hot vegetable stock; Salt and pepper; 1 cup white wine; 2 cups Arborio rice; ½–1 cup fresh ají amarillo paste (if using jarred ají paste, sample it first so you won't ruin the risotto with very hot ají); ½ cup white onion, finely chopped; 1 garlic clove, finely chopped; ¼ cup olive oil, plus 2 tablespoons; 4 sirloin medallions; Parmesan cheese, grated; 2 tablespoons parsley and/or chives, chopped

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Method

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.
Add the rice, stir, turn the heat back to medium, and c