Ingredients

• 1.5 cups Arborio rice (or short-grain rice)
• 1 finely chopped Red onion
• 2 cloves, minced Garlic
• 3 tablespoons Aji amarillo paste
• 1 tablespoon Huacatay paste (Peruvian black mint paste)
• 4 cups Vegetable broth
• 1/2 cup Heavy cream
• 1/2 cup, plus more for garnish Fresh cheese (like queso fresco) or grated Parmesan
• 3 tablespoons Vegetable oil
• 50 g Thin vermicelli noodles
• 1/4 cup, chopped, for garnish Fresh cilantro
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in the minced garlic and cook for another minute until fragrant. Add the aji amarillo paste and huacatay paste, then cook for 2 minutes, stirring constantly.

3. 3

   Add the rice to the pot and stir for 1-2 minutes to coat the grains thoroughly. Gradually pour in the warm vegetable broth, one ladle at a time, stirring constantly and waiting for each addition to be almost entirely absorbed before adding the next.

4. 4

   Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. Remove from heat, stir in the heavy cream and cheese, then season with salt and pepper to taste. Cover and let rest while you prepare the vermicelli.

5. 5

   While the rice is cooking, heat the remaining 2 tablespoons of vegetable oil in a small skillet over medium-high heat. Add the thin vermicelli noodles, broken into small pieces, and fry, stirring constantly, until golden and crispy. Drain on paper towels.

6. 6

   Serve the creamy rice hot, generously garnished with crispy vermicelli, extra fresh cheese, and chopped fresh cilantro.