Jalapeno Risotto

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.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
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