Hey everyone! I just joined the forums and need some advice for a dish I'm working on. I've just started cooking Risottos and wanted to do something pairing up Guatemalan Spanish with it. It'll basically be a Black Bean Risotto with Plantains. I'll be using Yellow onions instead of shallots which I usually see for Italian Risotto. I was thinking of maybe using a sweeter Red Wine to start off with and then use the Black Bean broth to cook the rice with. Usually sour cream is added to the Black Beans and it doesn't split but I'm concerned about this happening if I add it as part of the end of the cooking process. I also want to use a saltier cheese that's not Parmesan. Mozzerella is also too bland for it I think. Any suggestions?