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My daughter used to attend a high school that catered to the culturally diverse population around it by hosting an annual International Night. During International Night, parents would set up booths in the cafeteria where they would prep and share their favorite dishes with everyone.
I remember the last International Night I attended with my daughter. I walked around enjoying a plate that held saag paneer, jerk chicken tacos, bakso, mac and cheese, yorkshire pudding, kimchi tostadas and a piece of injera. The unity of culturally diverse flavors is one of my favorite ways of enjoying foods. Just say “Tandoori Chicken Tostadas” or “Jerk Chicken Tacos” and the salivary glands in the back of my mouth ping into action!
Today, keeping with my love for fusion foods, I have this Veggie Enchilada Risotto to share with y’all. It incorporates the unity of the technique behind Italian Risotto with Mexican Red Enchilada Sauce and Sol in the ingredient list.
Have y’all tried Sol yet?
Sol is an imported Mexican beer with an optimistic spirit and a crisp, refreshing taste. Sol had its humble beginnings in Mexico City in 1899. It is said that the brewmaster behind Sol took inspiration from a ray of sunlight shining through a hole in the brewery’s roof, and then proudly named his new beer Sol, which translates to the Sun. These days, Sol is brewed using a technique that preserves the beer’s freshness. Even when it is displayed in a clear bottle, it has the ultimate quality and taste fresh from Mexico.
While an uber cold Sol pairs so well with this dish, I also used it in this Veggie Enchilada Risotto. I started off this Veggie Enchilada Risotto by sauteing onion and arborio rice in a pan, much like traditional risotto begins. Instead of using white wine to deglaze the pan, I used Sol. Then, instead of slowly adding in ladles of hot broth to the rice and onion mixture, I used a broth and enchilada mixture and added that in slowly. At the very end, I added in some sauteed zucchini, red bell pepper and stirred in some cheddar cheese instead of parmesan as I feel cheddar paired better with the flavors of Sol and the enchilada sauce. This dish would not only make a tasty side dish at any of your summer get-togethers and parties, it can even be enjoyed as a date night meal. Don’t forget to pick up a 6 or 12 pack of Sol and savor every sip of it, paired with this Veggie Enchilada Risotto.
By the way, Sol is going through a graphic refresh of its packaging. The bottles you see in this post showcase it’s old packaging. The new packaging/labeling is noticeably different. Even the new bottles are taller and have a slightly different look. You can find out more about Sol here.
I sure hope you enjoy fusion cuisine as much as I do and get to try this Veggie Enchilada Risotto soon!