| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
Chicago |
Rice, Cheese |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Unsalted chicken stock;* |
| 1/2 |
c |
Unsalted butter |
| 1 |
c |
Minced onion |
| 6 |
md |
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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