Name: Arroz Atollado (Pork Risotto)
Yield: 8 to 12 large (16 ounce) servings
Cuisine: Colombian
Ingredients: 1 pound pork leg meat, cut in ½-inch dice; 2 cloves garlic; 1½ cups peeled, finely diced tomato; 1½ cups minced scallion; 1 teaspoon sugar; 3 tablespoon minced garlic; ½ teaspoon salt; ½ beef bouillon cube; 4 tablespoons minced cilantro; ½ teaspoon color* or turmeric; ½ teaspoon ground cumin*; ¼ teaspoon pepper; 2 chorizos or store bought, sliced ½-inch thick; 2 tablespoons oil (if needed); 2 cups white rice; 2 teaspoons salt; 1 pound yellow potatoes, peeled and cut in ½-inchdice; 2 tablespoons minced cilantro; 2 bay leaves; ½ cup diced tomato; 5 to 6 pork rib bones; ½ cup diced onion

Preparation info

8 to 12
large servings

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Arroz Atollado is a typical dish from the Valle del Cauca region of Colombia. It can be prepared with chicken instead. I used to travel about one hour to the outskirts of Cali to get the best atollado, where it was prepared over log fires in a farm-like restaurant where the children could run around, ride horses, jump across a small river, and have lots of fun.

For all my friends who are constantly on a diet, this is one of the best reasons to break it.

Ingredients

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Ingredients

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