Risotto with Anacates

Recipe by: https://cooking.nytimes.com/recipes/1017022-mushroom-risotto-with-peas

Ingredients

• 6 to 7 cups chicken or vegetable broth

• 2 tablespoons of extra virgin olive oil

• ½ cup finely chopped shallots

• ¾ to 1 pound ripped or small sliced​​anacates

• 2 garlic cloves , minced

• 2 teaspoons fresh thyme leaves

• 1 ½ cups arborio or carnaroli rice

• ½ cup dry white wine

Preparation

1. Bring the broth to a simmer in a saucepan, with a ladle nearby. Make sure the broth is well seasoned and keep it simmering on the stove.
2. Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat.
3. Add the shallots and simmer until just tender, 3 to 5 minutes.
4. Increase the heat and add the anacates. Cook, stirring, until they start to sweat, about 3 minutes, then add the garlic and thyme. Cook, stirring, until fragrant, about 30 seconds.
5. Season the cashews with salt and pepper and continue cooking over medium heat until soft. Taste and adjust the seasoning.
6. Add the rice and stir until the grains begin to crunch.
7. Add the wine and cook, stirring, until the wine is no longer visible in the pan.
8. Add enough boiling broth to cover the rice. The stock should bubble slowly. Cook, stirring frequently and vigorously, until the broth has been absorbed. Add another ladle or two of broth and continue cooking, not too fast and not too slow, stirring frequently and adding more broth when the rice is almost dry, for 15 minutes.
9. The rice should be completely tender but still al dente. Taste now and adjust the seasoning. Add another ladle or two of broth to the rice.

Tip: Add parsley and Parmesan cheese to accompany.