Risotto Lomo Saltado
Peruvian cuisine has become increasingly sophisticated in the past decade or so, open to all sorts of new fusions. Pairing a scrumptious lomo saltado—usually served with French fries and fluffy white rice—with a creamy, bright risotto has become the natural evolution of this dish. Risotto is the perfect vehicle to soak up and transport all the flavors of the saltado (stir-fry), making the white rice a less exciting memory and the fries irrelevant.
- Arborio rice
- Beef broth
- Red onion
- Fresh garlic paste
- Ají amarillo (Peruvian chili pepper)
- White wine
- Butter
- Heavy cream
- Parmesan cheese
- Ají limo (Peruvian chili pepper)
- Beef tenderloin
- Cherry tomatoes
- Cilantro
- Green onion
- White vinegar
- Soy sauce
- Oyster sauce
PREHEAT
The best way to keep Risotto warm is by using a bain-marie, a steam chafing dish, or a microwave.
To reheat Lomo Saltado, you can use the same aluminum tray directly on the stovetop over high heat for a few minutes, stirring to prevent burning, until it’s hot. Turn off the heat and serve. Another option is to use a chafing dish or bain-marie (avoid using a conventional oven as it loses freshness).