Rano Raraku Risotto
Experience the flavors of Easter Island with this delicious Rano Raraku Risotto recipe. This dish is inspired by the traditional Pascuense cuisine and features a unique blend of ingredients that will transport you to the remote island in the Pacific Ocean.
Ingredients
- 2 cups arborio rice
- 4 cups chicken or vegetable broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup white wine
- 1 cup grated Pascuense cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the arborio rice to the pot and stir to coat the grains with the oil. Cook for 2-3 minutes, stirring constantly.
- Pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- Continue this process until the rice is creamy and al dente, about 20-25 minutes.
- Stir in the grated Pascuense cheese until melted and well combined. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Large pot Wooden spoon Ladle
Tools
Cheese grater
Serving suggestions
Serve the Rano Raraku Risotto as a main course, accompanied by a fresh green salad and a glass of white wine.
Tips & tricks
For an extra touch of authenticity, garnish the risotto with a sprinkle of Pascuense herbs or edible flowers.
Cost
$15