Risotto A La Criolla

This peruvian dish blends the creamy texture of risotto with a traditional spanish flavor combination. From yanuq.com.

Blend cilantro and 3 cups chicken broth.

In a medium saucepan , place rice and then add cilantro and broth mixture.

Cook , stirring , until rice is cooked al dente.

In a large deep skillet , heat olive oil.

Add garlic and onion and cook until golden.

Add cooked rice to skillet and combine.

Stir in cream , parmesan cheese and pisco.

Cook , while stirring , for 5 minutes.

Add 1 cup chicken broth.

Salt and pepper to taste.

Serve sprinkled with chopped cilantro.

arborio rice, chicken broth, onion, garlic, olive oil, heavy cream, parmesan cheese, brandy, salt, pepper, cilantro leaf