Chilean mote risotto is a delicious, inventive way to enjoy these cooked, peeled wheat berries, a technique closely tied to Mapuche tradition and later adapted to wheat once it arrived in the Americas.
The dish borrows the slow, constant-stirring technique of Italian risotto and applies it to Chile’s own mote, giving a familiar Italian method a distinctly Chilean, native-grain result.
How to Make Chilean Mote Risotto?
Mote risotto combines traditional Chilean wheat mote with an Italian cooking technique, resulting in a simple, delicious, and nourishing dish.
Nutritional Information
Each serving of mote risotto contains approximately 440 kcal, 12 g of protein, 14 g of total fat (7 g saturated), 34 mg of cholesterol, 69 g of carbohydrates, 12 g of total sugars, and 266 mg of sodium. (*)
(*) Values may vary depending on ingredients and portion sizes.
Homemade Mote Risotto Recipe
Prep time: 30 minutes
Cook time: 50 minutes
Servings: 4 people
Ingredients
- 400 g Chilean mote (cooked wheat berries)
- 400 ml whole milk
- 2 tablespoons butter
- 1 garlic clove, chopped
- 1 onion, diced
- White wine, for deglazing
- Fine salt
- Black pepper
- Grated Parmesan cheese, to serve
Instructions
- In a large bowl, cover the mote with water and let it rest at room temperature for 12 hours, then rinse, drain, and set aside. Transfer the mote to a medium pot, cover with room-temperature water, bring to a simmer over medium heat, and cook for 25 minutes or until tender but firm; drain and set aside.
- In a large pan, melt the butter over medium-high heat, add the diced onion, and saute, stirring with a wooden spoon until translucent; pour in the white wine and stir to cook off the alcohol.
- Add the whole milk and the mote, season with salt and pepper, mix everything together, and cook over medium-low heat, stirring constantly, for about 6 to 10 minutes, until the risotto reaches a medium-thick texture. Serve immediately topped with grated Parmesan to taste, on its own or as a side dish.
Additional Tips
Pair It With Bold Main Dishes
Mote risotto is an excellent side for main dishes with strong character, like cooked vegetables, roasted pork ribs, or filet mignon in mushroom sauce.
Revive Leftovers With a Splash of Liquid
If storing it in the fridge, add a bit of milk or hot water while stirring gently when reheating to bring back the creamy texture.
Choose a Dry White Wine
A dry white wine, like an unoaked Sauvignon Blanc or Chardonnay, is ideal. It adds acidity and depth without overpowering the mote’s flavor.
| Substitution | Use instead of | Effect |
|---|---|---|
| Olive oil or vegan margarine | Butter | Vegan-friendly version |
| Unsweetened almond or oat milk | Whole milk | Dairy-free, lighter result |
| Pre-cooked mote | Freshly soaked and cooked mote | Faster prep, same result if rinsed well |
| Vegan Parmesan alternative | Dairy Parmesan | Fully plant-based dish |
Frequently Asked Questions (FAQs)
1. Can I use pre-cooked mote?
Yes, pre-cooked mote saves time. Just make sure to rinse it well and adjust the final cooking time in the pan so it absorbs the milk properly and turns creamy.
2. What type of white wine is recommended?
A dry white wine, like an unoaked Sauvignon Blanc or Chardonnay, is ideal. It adds acidity and depth without overpowering the flavor of the mote.
3. Can I make a vegan mote risotto?
Replace the butter with olive oil or vegan margarine, and the whole milk with an unsweetened plant-based drink like almond or oat milk. Skip the cheese or use a vegan alternative.
4. Is it better to use peeled or unpeeled mote?
Peeled mote (also called cooked mote) is recommended, since it’s more tender and blends better into the risotto technique, giving the necessary creamy texture.
5. Can risotto be stored and reheated?
Yes, you can store it in an airtight container in the fridge for up to 2 days. To reheat, add a bit of milk or hot water and stir gently until the creamy texture comes back.
History of Mote in Chile
Mote is the result of a technique where grains, usually wheat or corn, are pre-cooked and then peeled, a method rarely used in Europe, resulting in a rich, versatile ingredient that brings flavor, texture, and nutrition.
Did You Know?
Risotto is originally an Italian rice-based preparation cooked slowly while stirring, so its starch thickens the cooking liquid and creates a special creaminess where all the ingredient flavors come together, a method this recipe borrows for wheat mote instead of rice.
