Jalapeno risotto with monterey jack cheese

Yield: 6 Servings

Measure Ingredient
6 cups Unsalted chicken stock*
½ cup Unsalted butter
1 cup Onion, minced
6 mediums Jalapeno peppers, seeded, minced
1 \N Clove garlic, minced
1½ cup Arborio rice
1 cup Monterey Jack cheese

* up to 7 cups OR use 5 cups canned broth diluted with 2 cups water 1. In heavy saucepan, bring stock to boil over high heat. Remove from heat and keep warm. 2. In large heavy saucepan, melt butter over moderately low heat. Add onion, jalapenos and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add rice and stir to coat well with butter.

Stir in 1 cup hot stock and cook, stirring, until liquid is absorbed (10 to 12 minutes). 3. Continue to cook risotto; add hot stock ½ cup at a time and stir until absorbed and grains are just tender but still firm to bite, 30 to 40 minutes. 4. Grate cheese. Stir ⅓ cup cheese into risotto. Cover and let stand 3 minutes. Serve on plates and pass remaining cheese and pepper mill separately.

Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@...> on Jul 19, 1997

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