Chef Geronimo Lopez Recipe
SAN ANTONIO – Cuitlacoche Risotto
Arborio rice 1 quart
White onion, small dice 1 ea.
Garlic, minced 7 cloves
Huitlacoche, canned 1 can
Huitlacoche, fresh/frozen 1 cup
Butter, unsalted as needed (for sweating/mounting)
Parmesan cheese, grated as needed
Vegetable stock as needed
White wine as needed
Kosher salt to taste
AP flour 2/3 cup
Butter, unsalted 1/2 cup
White onion, minced ½ ea.
Milk, whole 3 qts. (approximately)
Salt to taste
Cotija cheese, crumbled 2 lbs.
1. Risotto: Sweat the onion in butter until soft. Add the Arborio rice and parch. Add the white wine and vegetable stock (1:1), while stirring the risotto constantly with a wooden spoon. Cook until the risotto is half-way done. It should still have a slightly crunchy mouth feel. Spread out on a sheet tray and allow to cool completely. Reserve for service.
2. Bechamel: Sweat onion in butter. Add flour, stirring constantly until "wet sand" consistency is achieved. Add milk, whisking constantly, until the béchamel thickens. Continue to whisk and cook the mixture for at least 5 minutes. Add the cotija cheese and adjust seasoning and liquid for flavor and consistency. Cool. Reserve for service.
3. Huitlacoche mix: Combine 1 can huitlacoche, 1 cup fresh/frozen huitlacoche, and ½ ea. Fresh onion (minced) and reserve for use at pick-up.
4. To pick up: In a saute pan, add 3 oz of par-cooked rice mixture, 2 oz cuitlacoche mixture, and vegetable stock and simmer until correct consistency is achieved. Mount with butter and parmesan cheese. Rectify seasoning.