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Ingredients:
6 cup Unsalted chicken stock, *
1/2 cup Unsalted butter
1 cup Minced onion
6 medium Jalapeno peppers, seed/mince
1 Clove garlic, minced
1 1/2 cup Arborio rice
1 cup Vella Sonoma Dry Jack cheese
Instructions:
* 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, 1/2 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 1/3 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
Servings: 6
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. Elaine Boosler
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Jalapeno Risotto With Sonoma Dry Jack Cheese Recipe brought to you by Mexican Recipes To-Go
