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 determine to recreate that awesome meal I had three months ago.
1 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.
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 juice 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.
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.