Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
* 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.
