Recipe courtesy of Brennan Z. Summers
Copyright 2009
ALL RIGHTS RESERVED
The Risotto Project
Global Variations on an Italian Theme at risottoproject.blogspot.com
Caribbean Jerk Risotto
The Aromatics:
2 tablespoons peanut or canola oil
½ cup minced onion
The Rice:
1 cup Arborio rice
The Alcohol:
½ cup rum
The Cooking Liquid:
3 cups chicken stock, brought to a simmer
1 cup Caribbean Jerk marinade (see below)
The Process:
1. Saute onion, in oil over medium-high heat for about 3-4 minutes, but do not let the onions
brown. Add rice and stir to coat with oil for about 1 minute.
2. Add the rum, and cook until it has been absorbed by the rice.
3. To make the cooking liquid, mix chicken stock and 1 cup marinade together.
4. Stir 1/2 cup cooking liquid into rice, and stir continuously until it has been absorbed. Once
it is absorbed, add another 1/2 cup cooking liquid and stir until it has been absorbed.
Continue this process until the rice is tender and the texture of the risotto is creamy, about
20 minutes. You may not necessarily use all of the cooking liquid.
5. Add salt and pepper to taste.
Caribbean Jerk Marinade
4 large garlic cloves, chopped
2 serrano chiles, chopped
1 small onion, chopped
1/4 cup dark brown sugar
2 tablespoons chopped thyme
2 tablespoons ground allspice
1 1/4 teaspoons freshly grated nutmeg
1 teaspoon cinnamon
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
Process all ingredients above in food processor until smooth.