Street Corn Elote-Style Risotto Al Salto | Recipeish | Gustus Vitae
- Yield: 4 servings.
- Time Estimate: Around 30 minutes.
- Storage Notes: Enjoy immediately
- Difficulty: Easy.
If you're in the midst of the excellent first-world problem that is leftover corn risotto, or if like us you just love this dish and deliberately make extra, here's quick to make delicious recipe for a simple weeknight meal, or the perfect appetizer for your next dinner party.
- 3 cups yesterday's risotto (here's our corn risotto recipe)
- 1 large ripe avocado
- 4-5 limes
- 1 large bunch cilantro
- 1 jalapeno
- 2 spring onions
- 1 tin Chuck's Dust
- 4-5 cherry tomatoes
- 2 eggs
- 4 Tbs vegetable oil (or duck fat if you have)
- In a large bowl, scramble eggs and combine with risotto.
- Bring a large cast iron pan to high heat.
- Form risotto into small balls, then press flat with the palm of your hand. Try to make all the risotto discs as uniform as possible so they cook evenly - we use a ring form mold to get them all just so.
- Add oil to pan, and begin cooking risotto discs. Being mindful to not overcrowd the pan, cook each side 2-3 or until richly browned and crispy. Remove and reserve, and continue pan frying in batches.
- Rinse tomatoes, cilantro, green onions, and jalapeno, and roughly chop. Quarter limes, and toss a couple in the fry pan for some extra depth of flavor.
- Arrange fried risotto discs, garnish with chopped veggies and pepper, before spitting and dicing an avocado and layering on top. Finish with some squeeze of lime, a few good shakes of Chuck's Dust to really make it pop, and serve immediately.