Plantain Risotto

Plantain Risotto


1 Green Plantain cut in tiny squares
½ Onion
2 Garlic Cloves in slides
2 tbsp. Butter
3 tbsp. Goat or Parmesan Cheese
1 cup of Mushrooms
4 Sweet Chili Peppers
4 Coriander leaves
2 cups of Chuleria en Pote broth
½ cup of Bacon
Frying Oil


Cut the plantain into tiny squares and fry at medium-high temperature. Then, in another casserole with boiling water, add 2 tbsp of “Chuleria en Pote” to create broth. Stir fry garlic and onion in the same fat. Add the plantain and the mushrooms. Slowly add broth until the plantain is tender.

Finish by adding cheese for creaminess. Then, add fresh herbs for aroma, and bacon brittle.