Mexican Mole Risotto

🕒 Prep: 10 min
🔥 Cook: 45 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Mexican Mole Risotto is a delightful fusion of Italian and Mexican cuisines, bringing together the creamy texture of risotto with the rich, complex flavors of mole sauce. Whether you're looking for a comforting meal or something a bit special, this dish promises to satisfy.

Ingredients for Mexican Mole Risotto

Olive oil sets the stage for sautéing, bringing out the sweetness in the onion and the aromatic depth of garlic. This base is crucial for flavor development. The arborio rice is the star grain here, renowned for its creamy texture when cooked slowly. Dry white wine deglazes the pan and adds a subtle acidity that balances the richness. Chicken or vegetable stock ensures the rice absorbs plenty of flavorful liquid, key for that perfect risotto consistency. The magic of this dish lies in the mole sauce, which infuses the risotto with a symphony of spices, chocolate, and chilies. Choose between cooked chicken for a meaty touch or mixed vegetables for a lighter, vegetarian option. Finally, a touch of Parmesan cheese adds a savory note, while salt and pepper keep everything balanced. The garnish of fresh cilantro provides a burst of freshness to finish.

Tips & Tricks

  • Keep your stock warm on another burner; this helps maintain a steady cooking temperature for the risotto.
  • If you run out of stock before the rice is fully cooked, you can finish with a bit of warm water.
  • Taste as you go; adjust seasoning after the mole sauce is added, as its flavors are robust.

Serving Suggestions

This Mexican Mole Risotto pairs wonderfully with a simple green salad dressed with lime vinaigrette. To drink, consider a chilled glass of Sauvignon Blanc or a Mexican cerveza for a refreshing contrast to the dish's richness.

Frequently Asked Questions

Can I use a different type of rice?
Arborio is ideal for risotto, but you can try carnaroli or vialone nano if you have them. Regular long-grain rice won't yield the same creamy texture.
How can I make this vegetarian?
Use vegetable stock instead of chicken stock, and opt for mixed vegetables instead of chicken.
What is mole sauce?
Mole is a traditional Mexican sauce made with a variety of ingredients, including chili peppers and chocolate, giving it a unique, rich flavor.

Mexican Mole Risotto Recipe Walkthrough

Start by heating your olive oil in a large skillet over medium heat. Toss in the finely chopped onion and minced garlic, and let them sauté for about 3-4 minutes until they become soft and fragrant. You want them translucent but not browned.

Now, stir in the arborio rice. Let it toast for a couple of minutes, stirring constantly until the edges of the grains look translucent. This step helps the rice absorb flavors better later on.

Pour the white wine into the pan. Stir it into the rice and continue cooking until the liquid is nearly all absorbed. The aroma will be irresistible!

Next, start adding the chicken or vegetable stock one cup at a time. Stir frequently, letting the rice absorb the liquid before adding more. This gradual process will take about 18-20 minutes and is essential for achieving that creamy risotto texture.

Once the rice is tender and creamy, stir in the mole sauce along with your choice of cooked chicken or vegetables. Give it a few minutes to heat through.

Remove the pan from the heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Serve your risotto hot, garnished with a sprinkle of fresh cilantro on top.

Why You'll Love This Recipe

  • Combines the best of two culinary worlds: Italian and Mexican.
  • Rich, complex flavor profile thanks to the mole sauce.
  • Customizable with chicken or your choice of vegetables.
  • Perfect for impressing guests or enjoying a cozy night in.

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 cups chicken or vegetable stock
1 1/2 cups mole sauce
2 cups cooked chicken, shredded or 2 cups mixed vegetables
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh cilantro, for garnish

Step-by-step Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
2. Stir in the arborio rice, cooking until the edges are translucent, about 2 minutes.
3. Pour in the white wine and cook, stirring, until the liquid is absorbed.
4. Add the chicken or vegetable stock, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
5. Stir in the mole sauce and cooked chicken or vegetables, cooking until heated through.
6. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Ratings and Comments

Thank you for your rating!