Comments on: Mexican Risotto

By: The Spice House | Make a Whisk

The Spice House | Make a Whisk — Tue, 19 May 2009 15:37:35 +0000

[...] flavor, but no heat, so you can control the flavor and the spiciness separately. I used it to make Mexican Risotto last [...]

By: Chive Risotto Cakes | Make a Whisk

Chive Risotto Cakes | Make a Whisk — Tue, 03 Mar 2009 14:01:17 +0000

[...] A long time ago, David and I tried a delicious arancini at this little Italian restaurant by his old apartment. It inspired me to try my own version of the fried balls of rice. The restaurant version had tomato sauce and italian sausage at the center. I actually tried two takes on the same dish one with traditional Italian flavors and one with mexican flavors (this later grew into Mexican Risotto). [...]

By: Sun-Dried Tomato and Sausage Risotto | Make a Whisk

Sun-Dried Tomato and Sausage Risotto | Make a Whisk — Sun, 01 Mar 2009 13:40:26 +0000

[...] get that down, you can do just about anything with the flavors and ingredients. You’ve seen Mexican Risotto here, but we also do a similar dish to this one with chicken, a tomato based sausage risotto, [...]

By: Spicy Taco Burgers with Pico de Gallo | Make a Whisk

Spicy Taco Burgers with Pico de Gallo | Make a Whisk — Sun, 01 Feb 2009 15:41:53 +0000

[...] idea for this burger came to me during a discussion about Mexican Risotto and Chorizo. Aside from the Mexican Risotto, my family uses Chorizo as the basis for our taco meat, [...]