If it's possible to get it, Sonoma Dry Jack is the best cheese to use for this risotto, otherwise Parmiggiano Reggiano does nicely.
6 cups chicken stock, heated to simmer
1/2 cup unsalted butter
1/2 cup onion, finely chopped
6 medium fresh jalapenos, minced
2 cloves garlic, peeled and minced
1 1/2 cups arborio rice
1/4 pound grated parmiggiano
In a large heavy saucepan, over medium heat, melt the butter. Add the onion, jalapeno and garlic, turn heat to low and cook for 5 minutes. Add the rice and cook 2 minutes more, making sure to combine everything well.
Add stock gradually, 1/2 to 1 cup at a time stirring constantly, until the rice has absorbed almost all of the stock and is tender and creamy. This should take about 30 minutes in total. Stir in about 1/2 cup of the cheese and serve.
Have extra cheese and fresh black pepper handy for sprinkling on top.