For 4 people
For 4 people
Start by cutting the dachine into small cubes the size of rice grains. Next, heat a tablespoon of oil in a saucepan and add the diced dachine. Fry them for a few minutes.
Next, add the onion to the pan and continue to sweat the mixture for about 3 minutes over low heat. Then gradually pour in the broth, making sure it always covers the vegetables. Continue cooking the dasheen until tender and cooked through, adding more broth as needed.
Once cooked, add the butter and Parmesan to the pan and stir well until melted and well incorporated into the sauce. Taste and adjust the seasoning to your liking.
Mix the butter with the deseeded chilies to obtain a mixture that will allow you to bind the risotto.
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