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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Grains Chicago Cheese, Rice 6 Servings

INGREDIENTS

6 c Unsalted chicken stock, *
1/2 c Unsalted butter
1 c Minced onion
6 Jalapeno peppers, seed/mince
1 Clove garlic, minced
1 1/2 c Arborio rice
1 c 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 Posted to MM-Recipes  Digest V3 #296  Date: Mon, 28
Oct 1996 16:20:33 +0000  From: Linda Place <placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 315
Calories From Fat: 135
Total Fat: 15.4g
Cholesterol: 40.7mg
Sodium: 11.7mg
Potassium: 45.5mg
Carbohydrates: 39.7g
Fiber: <1g
Sugar: 1.1g
Protein: 3.9g


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