We tried to make risotto with heirloom rice and it worked
2 cups heirloom tinawon rice
3 to 4 cups chicken stock, unsalted
1/2 cup white onion, minced
3 cloves garlic, minced
1/2 cup dry white wine
1/4 cup olive oil
2 tbsp. unsalted butter
1 1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
6 links of Alaminos longganisa
1/2 block kesong puti, sliced
1/4 cup tinapa, flaked
Cilantro leaves (optional)
- Heat half of the olive oil in a wide shallow pan over low-medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for an additional two minutes. Remove the onions and garlic from the pan and set aside.
- Start heating the stock in a separate pot and keep it over low heat.
- Peel off the casing from the longganisa. In a dry pan over medium heat, break apart the longganisa and cook until toasted and crumbled, for about six to eight minutes. Set aside the cooked meat and rendered fat.
- For the kesong puti, lightly oil a non-stick pan and brown the cheese slices on both sides. Set aside and cut into 1 cm squares.
- In a wide shallow pan, start toasting the rice with the longganisa fat and remaining olive oil. The rice will begin to turn translucent. Stir constantly for about two minutes. Pour in the wine and stir until the liquid is absorbed by the rice.
- Begin to add the stock one ladleful at a time. Carefully stir the rice, adding more stock only after the previous addition has been almost fully absorbed by the rice. Continue the process for 15 to 20 minutes until the grains are cooked but still have a slight bite to them without being crunchy. Stir in the butter. The rice should be loose and creamy but not watery. Season with salt and pepper.
- Top the rice with cooked longganisa, kesong puti, and tinapa flakes. Garnish with cilantro and serve hot.
This recipe was originally published in Southern Living, March 2017.