Recipe - Jalapeno Risotto With Monterey Jack Cheese

6 cup Unsalted chicken stock*
One half cup Unsalted butter
1 cup Onion, minced
6 md Jalapeno peppers, seeded,
minced
1 Clove garlic, minced
1 One half cup Arborio rice
1 cup Monterey Jack cheese

* up to 7 cups OR use 5 cups canned broth diluted with 2 cups water

1. In heavy saucepan, bring stock to boil over high heat. Remove from heat
and keep warm. 2. 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). 3. Continue to cook risotto; add hot stock One half cup at a time
and stir until absorbed and grains are just tender but still firm to bite,
30 to 40 minutes. 4. 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.

Posted to MMRecipes Digest V4 #187 by Julie Bertholf
jewel1@ix.netcom.com on Jul 19, 1997