Dried Corn “Risotto”

Rate this recipe

Preparation info

  • 8

    • Difficulty


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This is a sensational dish with an odd name, even for Colombians. The words macho and russio would translate as a gray, not shiny, macho man’s dish! It is a typical dish from old Antioquia, but is new to the younger generations. Prepared with cuchuco de maíz*, which was probably leftover cut pieces of dry corn in old times, the corn is transformed into a creamy, risotto-type dish. Then all the goodies are added and a great meal full of contrasting flavors comes together: soothing Carne en Polvo, sweet and delicious Tajadas de Plátano, scrumptious crackling Chicharrones, and flavorful Hogao del Pacífico.


  • 1 pound cuchuco de maíz*
  • 8 cups beef stock, or more as needed
  • ½ cup minced scallion, white part only
  • 3 sprigs cilantro
  • 2 cloves garlic, minced
  • 1 beef bouillon cube
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground cumin*
  • 1 recipe of Carne en Polvo
  • 1 recipe Chicharrones
  • 1 recipe Hogao Del Pacífico
  • 1 recipe Tajadas de Plátano, without the cheese and sugar


  1. Wash the corn pieces well, and drain. Soak in 3 cups of water overnight.
  2. Drain the corn and discard the water. Place the corn in a medium pressure cooker together with beef stock, scallion, cilantro, garlic, bouillon cube, salt, pepper and cumin. Cover and cook over medium-low heat. After 1 hour, turn off the heat and let the pot cool down enough to release the steam and open. If the corn has completely softened, continue the recipe at the next step; if not, add 1 more cup of stock, cover, and put back on the heat for 15 to 20 minutes more. The corn should look like a risotto when it’s almost done, very moist but not watery. Simmer uncovered if it needs to dry out some more. In a regular pot follow the same guide but initially simmer over low heat for 2 to 2½ hours.
  3. Prepare the rest of the recipes, leaving the tajadas de plátano for last, as they should be prepared just before serving time.
  4. When ready to serve, fry the tajadas de plátano, which in this case can be diced for ease of serving, although traditionally they are served long and each person cuts them into pieces.
  5. Serve the corn in soup bowls, and pass the other foods to be added into the bowl with the corn.