The Italian cook Sabi, known on TikTok as @cookinconelsabi, created an innovative version of a classic Spanish dish, "Arroz a la Cubana," by fusing it with the sophisticated technique of risotto.
This recipe has captured the attention of many users, especially for its unique approach and the blend of flavors from different cultures.
The traditional "Arroz a la Cubana" is inspired by what is known in Cuba as "the food of prostitutes." It is a quick dish to prepare, made with white rice, fried egg, and fried plantains, but in Spain, tomato sauce is added to dip and bind the flavors together.
It was a complete dish very popular since the colonial times. Currently, there are many Cubans who cannot prepare it at home because the basic ingredients are extremely expensive in Cuba.
What ingredients does the Cuban Risotto by Chef Sabi contain?
The dish has the same basic ingredients as the recipe that inspired it: rice, tomato, and eggs. In this case, the fried plantains don't appear, but if you have them at home, you can also place them on the table as an appetizer.
The ingredients are:
- 180g of carnaroli/arboreal or round rice
- 3 tomatoes
- 600ml of water
- 1 tablespoon of tomato concentrate
- 2 eggs
- Breadcrumbs
- Extra virgin olive oil
- Frying oil
- Salt
- 60g of Parmesan cheese
The preparation steps are simple. Start by carefully separating the yolks and the whites. Then cover the yolks with breadcrumbs and leave them in the refrigerator for 2 hours. Reserve the whites, as they will provide the crunchy element to the dish.
You should burn or roast the tomatoes with a blowtorch or in the oven. Blend them with oil and a pinch of salt. Dilute the tomato concentrate in the water, which you will use as broth in the preparation.
Toast the rice without fat and gradually add the broth, stirring constantly. It should always be boiling. In the last 5 minutes of cooking, add the burnt tomato sauce and keep stirring.
Finish cooking and let it rest covered for 5 minutes. In that time, proceed to fry the yolks delicately for 30 seconds. Then, fry the whites for 10 seconds and remove them with a slotted spoon.
Outside the fire, mix the risotto with oil and parmesan, stirring constantly. Get ready to serve it on a preferably deep plate and place the fried yolks and the whites on top of the risotto.
This risotto is a delicious fusion of cultures, combining the Italian technique of risotto with the flavors of the classic Spanish dish "Arroz a la Cubana." Enjoy a little piece of Italy in Madrid with inspiration from Cuba, in this unique and tasty recipe.
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