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Jalapeno Risotto

6 cups lightly salted chicken broth

1 stick (yes 1 stick!) unsalted butter

1 cup finely chopped yellow onions

6 medium jalapenos, stems, ribs and seeds removed, finely diced

1 garlic clove, peeled and minced

1 1/2 cups arborio rice

1/4 pound dry jack cheese, grated


In a medium saucepan, bring the broth to a simmer.  In a large heavy saucepan over low heat, melt the butter.  Stir in the onions, jalapenos and garlic and cook, stirring once or twice, for 5 minutes.  Add the rice, stir to coat well with butter, and cook 2 minutes.  Stir in 1 cup of the hot broth.  Cook, stirring frequently, until the rice absorbs almost all the broth, about 5 minutes.  Continue adding broth 1 cup at a time and stirring often between additions, until the rice has absorbed most of the broth and is tender and creamy, about 30 minutes total.  Stir 1/3 cup of the grated cheese into the risotto, cover, and let stand 1 minute.  Divide the risotto evenly between 6 plates and serve immediately, passing the remaining cheese and a peppermill at the table.

from Chiles by W. Park Kerr

This entry is related to the following products. Click on any of them for more information.
Garlic, Pepper (Jalapeno),


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