When I was visiting my parents in Puerto Rico back in May they took me to this a restaurant that made a risotto with sweet plantains and steak. It was amazing and I vowed to try and recreate it when I got back home. It took me a little while, but I finally got around to it. I know it still a little warm for a risotto, but this idea has been gnawing at me for months!
I remember the risotto having a hint of sweet, a real kick of white wine and tender meaty chunks. With those three things in mind, I was determined to recreate that awesome meal I had three months ago.
It’s important that the plantains be very ripe for optimal sweetness. The plantain should be mostly black and soft to the touch. Also, you want a really marbleized strip steak, this will guarantee a tender juicy steak. The trick to risotto is patience and agitation, which sounds kind of funny. Patience because it takes time and agitation because you have to keep stirring it to make it creamy.
Risotto Criollo (Ripe Plantains and Steak)
Creamy risotto season with annatto and sofrito. Topped with caramelized sweet plantains and steak.
Ingredients
- 5 - 6 cups chicken stock
- 3/4 cups wine
- 1 ripe plantain, diced
- vegetable oil
- 2 thin NY strip steaks
- 2 tablespoons recaito
- adobo, to taste
- 1 cup arborio rice
- 2 teaspoons annato oil
- 1/4 cup shredded Oaxaca cheese
- 2 tablespoons heavy cream
Instructions
- Bring a pot of chicken stock to a boil, lower to a simmer and add wine.
- In a large skillet pour just enough oil to coat the pan. Heat over medium-high heat, when the oil gets hot add ripe plantain. Fry plantains until bright yellow and just beginning to crisp. Transfer to plate lined with a paper towel.
- Season steaks with adobo. Heat the same skillet over medium-high heat, add steaks. Cook on each side for 2 minutes or until med-rare. Transfer to a plate and let rest.
- Deglaze pan with a splash of white wine, scraping up all the brown bits. Add recaito, sauté until fragrant about 1 - 2 minutes.
- Add arborio rice and turn heat to medium. Stir until edges of the rice begin to look translucent, 3 to 4 minutes. Add a ladle of stock mixture and stir until liquid is absorbed about 1 minute.
- Add 3/4 cup warm chicken broth mixture; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more until rice is halfway cooked, about 10 minutes.
- Stir in ripe plantains. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more until rice is tender but still firm to bite and risotto is creamy about 10 minutes.
- Stir in annatto oil, 1/4 cup grated Oaxaca cheese, and heavy cream. Transfer risotto to a serving bowl. Top with sliced steak.
Notes
Annato oil is vegetable oil infused with annato seeds, also known as achiote seeds. The annato oil is to give the risotto a deep orange color.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 702Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 69mgSodium: 1771mgCarbohydrates: 65gFiber: 1gSugar: 25gProtein: 40g
the recipe’s gone ): any chance you can repost?
Um. Mind. Blown. Pinned.
Looks and sounds divine! Going to try this tonight. I even have a few almost black platanos sitting there waiting. Just wondering the name and location of the restaurant mentioned as we are going to La Isla del Encanto next month:) I love your recipes!
Beautiful! It looks so creamy and satisfying, everything I would want in one big bowl.
Que ricura! This reminds me of a Risotto de Longaniza I tried once but this is soooo much better.
Gah! I love that we both rocked the plantains 🙂 This risotto looks perfect! Love it!!!!
*Girly sigh*… It’s NEVER too hot for this meal! In Dominican Republic we call it asopao. I love your version with steak and sweet plantains. Mija, I’m drooling over this! I have to pin it before I forget it!
Your risotto looks perfectly creamy and delicious. What a surprise ingredient the plantain is. I’m sure that that little bit of sweet adds a nice touch to such a savory dish!
I adore risotto so I’m definitely intrigued by this version. I’d never think to put plantains in there. 🙂
It’s the 2nd recipe I saw this morning with platanos…and living in South Florida, I just can’t get enough of them! Great idea to add them to a rice dish like you did!!
My husband and I were just talking about how it’s almost risotto season again. Can’t wait to make this one for him – he’ll love it!
I am a huge risotto lover – this is calling my name!
It looks like you turned out the perfect risotto. I will follow instructions closely.
What a lovely recipe! Adding plantains to risotto – that’s just brilliant!
I love risotto! I’ve never had a plantains but I am always interested in trying great comfort foods from other cultures! Delicious!
I love risotto and the fact that you put plantains in it – something I never would have thought to do!
Your photos are stunning! I don’t even like plantains but I’d eat that!
Comfort food like this is good all year long! Love risotto and the combo you have going on here. So so good.
That is a dream meal for me now. Officially. It looks like the perfect risotto! I love the combo of sweet plantain, white wine, steak, and avocado!