This post is also available in: Español
One of the things that I love the most about developing recipes is to think out of the box. So when Doña María® Mole approached me to create a dish using this dense chili pepper and chocolate paste, I deliberately decided to avoid chicken and turkey, just for the sake of challenging myself.
My first choice was to create a mole risotto, a creamy rice using an Italian technique but with the distinctive Mexican flavor provided by the rich Doña María® mole sauce. I have to say I love the texture, the dark color of this creamy mole risotto and the chili flavor lingering in the palate at the end.
The best part is now I know the traditional Mexican mole sauce, is not only for special occasions. I can buy Doña María® Mole in my grocery store and use it as an ingredient to make easy flavorful everyday dinners like this mole risotto.
Following is a video to show the step-by-step recipe:
For more ideas about how to incorporate mole to your family meals, please click here. Last, but not least, here is my recipe:
- 2 Tbs . butter
- 1 cup onion finely chopped
- 1 cup Valencia rice
- 1 cup sherry cooking wine
- 4 cups beef broth
- ¼ cup crema mexicana
- 4 Tbs . Doña María Mole
- 2 Tbs . of toasted sesame seeds
In a saucepan over medium heat, melt the butter and sauté the onion until wilted, about 5 minutes.
Add the rice and sauté for 2-3 minutes.
Reduce the heat to medium-low, and add the wine and cook, stirring occasionally until the liquid is almost totally absorbed.
Add the broth 1 cup at a time, and cook, stirring until the liquid is almost absorbed, and then add more broth.
Once the rice is done, turn off the heat, and add the crema mexicana and stir.
Add the mole and stir to combine.
Serve and sprinkle with the sesame seeds.