The Italian chef Sabi, known on TikTok as @cookinconelsabi, has created an innovative version of the classic Spanish dish "Arroz a la Cubana," blending it with the sophisticated technique of risotto. This recipe has garnered the attention of many users, particularly for its unique approach and the fusion of flavors from different cultures.
The traditional "Arroz a la Cubana" is inspired by what is known in Cuba as "comida de putas." It's a quick-to-make dish featuring white rice, fried egg, and fried plantains, but in Spain, it's enhanced with tomato sauce to unify the flavors. This was a popular and complete dish since colonial times. Today, many Cubans find it difficult to prepare at home due to the exorbitant prices of basic ingredients in Cuba.
Ingredients for Chef Sabi's Risotto a la Cubana
The dish includes the same basic ingredients as the recipe that inspired it: rice, tomato, and eggs. While fried plantains are not included in this version, you can serve them as an appetizer if you have them at home.
The ingredients are:
- 180g of Carnaroli/Arborio or round rice
- 3 tomatoes
- 600ml of water
- 1 tablespoon of tomato concentrate
- 2 eggs
- Bread crumbs
- Extra virgin olive oil
- Oil for frying
- Salt
- 60g of Parmesan cheese
The preparation steps are straightforward. Begin by carefully separating the yolks from the whites. Cover the yolks with bread crumbs and refrigerate them for 2 hours. Reserve the whites, as they will add a crispy texture to the dish.
Char or roast the tomatoes using 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 during 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 charred tomato sauce and continue stirring.
Finish the cooking and let it rest covered for 5 minutes. During this time, gently fry the yolks for 30 seconds. Then, fry the whites for 10 seconds and remove them with a slotted spoon. Off the heat, mix the risotto with oil and Parmesan, stirring constantly. Serve in a preferably deep plate, placing the fried yolks and whites on top of the risotto.
This risotto is a delicious cultural fusion, combining the Italian risotto technique with the flavors of the classic Spanish dish "Arroz a la Cubana." Enjoy a piece of Italy in Madrid with a touch of Cuban inspiration in this unique and flavorful recipe.
FAQs about Risotto a la Cubana
Below are some frequently asked questions and answers about the unique Risotto a la Cubana created by Chef Sabi. These questions aim to provide more insight into this innovative dish and its preparation.
What is the origin of "Arroz a la Cubana"?
"Arroz a la Cubana" is inspired by Cuban cuisine, known as "comida de putas," and is a quick-to-make dish featuring white rice, fried egg, and fried plantains, often enhanced with tomato sauce in Spain.
What are the key ingredients in Risotto a la Cubana?
The key ingredients include Carnaroli/Arborio rice, tomatoes, eggs, bread crumbs, extra virgin olive oil, Parmesan cheese, and salt.
How does Risotto a la Cubana differ from traditional risotto?
Risotto a la Cubana incorporates the flavors of the classic Spanish dish "Arroz a la Cubana," including ingredients like tomatoes and eggs, while still employing the Italian risotto cooking technique.