| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Niger |
Toohot05 |
6 |
servings |
INGREDIENTS
| 4 |
c |
Chicken Stock or Vegetable Stock; see * Note |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 2 |
|
Poblano chilies; roasted, julienned |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground cinnamon |
| 1 1/2 |
c |
Arborio rice |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Grated Manchego cheese |
INSTRUCTIONS
* 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 1/4 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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