Latin risotto

Yield: 6 servings

Measure Ingredient
4 cups Chicken Stock or Vegetable Stock; see * Note
2 tablespoons Olive oil
1 Onion; finely chopped
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
2 Poblano chilies; roasted, julienned
2 Garlic cloves; minced
1 teaspoon Ground cumin
¼ teaspoon Ground cinnamon
1½ cup Arborio rice
½ cup Dry white wine
½ cup Grated Manchego cheese

* Note: See the "White Chicken Stock", "Brown Chicken Stock", and "Vegetable Stock" recipes which are included in this collection.

Bring stock to boil. Reduce heat and keep warm. Heat oil in heavy large saucepan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add 1 chili, garlic, cumin and cinnamon and stir 1 minute.

Add rice and stir until coated with onion mixture. Add wine and stir until almost all liquid evaporates. Add 1 cup stock and stir until almost all liquid evaporates. Continue adding stock and stirring until rice is tender but still firm to bite and mixture is creamy, about 20 minutes. Remove from heat. Add ¼ cup cheese and stir until melted. Spoon risotto into bowls.

Top with remaining chili and cheese. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E09 broadcast 01-28-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-04-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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