Ingredients

• 250 g Black rice (Forbidden Rice)
• 150 g Peruvian chorizo (or good quality spicy chorizo)
• 1 small Red onion
• 2 cloves Garlic
• 100 ml Dry white wine
• 750 ml Hot vegetable broth
• 50 g Grated Parmesan cheese
• 30 g Cold butter
• 2 tbsp Olive oil
• to taste Fine salt
• to taste Freshly ground black pepper
• 100 g Fresh cheese (like Queso Fresco or mild Feta)
• 1-2 Ají amarillo (fresh, seeded and deveined, or 2 tbsp paste)
• 50 ml Evaporated milk
• 2-3 Saltine crackers (plain savory crackers)
• 50 ml Neutral vegetable oil
• 1 tsp Fresh lime juice
• to taste Fine salt (for coulis)

Instructions

1. 1

   For the Huancaína Coulis: In a blender, combine the fresh cheese, ají amarillo, evaporated milk, saltine crackers, lime juice, and salt. Blend until smooth and creamy. Gradually stream in the vegetable oil while blending to emulsify. Set aside.

2. 2

   Remove the casing from the chorizo and cut it into small dice. In a large pan or Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until golden and crispy. Remove the chorizo and set aside, leaving the rendered fat in the pan.

3. 3

   Add the chopped red onion to the pan and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.

4. 4

   Add the black rice and stir for 2 minutes until it is well coated and slightly toasted. Deglaze with the white wine and allow it to reduce completely, stirring constantly.

5. 5

   Begin adding the hot broth, one ladleful at a time, stirring frequently. Wait until the liquid is almost entirely absorbed before adding the next ladleful. Continue for about 30-40 minutes, or until the rice is tender but still slightly firm in the center (al dente).

6. 6

   Remove the risotto from the heat. Stir in the grated Parmesan cheese and cold butter in pieces, stirring vigorously to achieve a creamy and glossy consistency (mantecatura). Season with salt and pepper to taste.

7. 7

   Serve the hot risotto, garnished with the reserved crispy chorizo pieces. Drizzle generously with Huancaína coulis before serving.