Jalapeno risotto with sonoma dry jack cheese

Yield: 6 Servings

Measure Ingredient
6 cups Unsalted chicken stock;*
½ cup Unsalted butter
1 cup Minced onion
6 mediums Jalapeno peppers; seed/mince
1 \N Clove garlic; minced
1½ cup Arborio rice
1 cup Vella Sonoma Dry Jack cheese

* up to 7 cups; OR use 5 cups canned broth diluted with 2 cups water In heavy md saucepan, bring stock to boil over high heat. Remove from heat and keep warm.

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.

Continue to cook risotto, adding hot stock, ½ cup at a time, and stirring until absorbed and grains are just tender but still firm to bite, 30 to 40 minutes.

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. Serves 6 as first course.

Source: Chicago Sun Times, January 19, 1989

Similar recipes