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Welcome to Nineteen61's Black Bean Risotto Churrasco Steak Recipe.

Executive Chef Marcos Fernandez was very generous and provided detailed instructions based on the preparation method and the availability of ingredients.

Fernandez named the restaurant after the year his family became Cuban exiles. 

The restaurant’s recipes reflect not only his family, but also his own history.

He found better quality ingredients and started to make everything from scratch.

His family has expanded to include a wife from Peru, adding more layers to the true Latin American cuisine he describes.

Please enjoy the chef's explanation and tips in the recipe.

Purchase a can of Aji panca from a local Latin supermarket

Once the grains are "broken" and the rice becomes soft or "chewy", if you make black bean risotto, you can stop and start the process below; alternatively, you can finish your risotto with 2 ounces. Butter and 2 ounces. Freshly grated Parmesan cheese.

But at Nineteen61, it is grated Manchego cheese.

Season with salt.

If you are using top recipes and don’t want to just prepare risotto, you will use up most of the chicken broth to supplement the rice.

If you are farming 

If you have prepared the beans, continue to sweat your sausages in a wok over medium heat.

Once the oil starts to show up, you can add the beans and warm risotto, stirring constantly.

Turn the heat to medium-low, then add the cheese and butter, stir, stir, and stir.

Do this until the butter and cheese are fully integrated, taste and adjust with a little salt.

If your risotto is too creamy, stir for longer on very low heat to help evaporate more water.

If your risotto is too thick, add chicken broth one tablespoon at a time.

Rehydration of cold risotto 

In the restaurant, we added about 4 ounces. Pour the chicken broth into a small pot and add 4 ounces. Risotto is cold.

Let the chicken broth boil and stir to separate the grains slightly.

The rice will start to absorb the broth and you will see the creamy flavor come back. When the liquid is almost completely absorbed and the rice looks very creamy, add cheese and butter and turn off the heat.

Rehydrated cold risotto with black beans 

Add the sausage to the saucepan and adjust to the rich point, then add the rice and 2 ounces of chicken broth.

Start to boil. If the rice is still not hot and chewy, add more broth, then add the beans and vanilla mixture.

Then continue the process, cream the risotto, add cheese and butter, and turn off the heat.

Always adjust the seasoning last.