Monday, February 28, 2011

Southwest Risotto

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Recipe After the Jump

1 cup arborrio rice
32 oz chicken broth
1 red bell pepper, roasted and chopped
1 small sweet onion, finely diced
1/2 cup corn
1/4 cup grated pepper jack
1/2 tsp ground cumin
hot sauce of your choice
salt and pepper
olive oil
green onion for garnish

1. Sweat onion with salt in oil
2. Add rice and cook until white dot appears in center and its slightly chalky
4. Add cumin
3. Add chicken broth in 1/2 - 1 cup installments, stirring regularly
4. When risotto is about done, stir in the corn, peppers, and cheese, along with a generous amount of pepper and a few dashes of your favorite hot sauce
5. Taste and adjust seasonings
6. Plate, garnish with green onion slices, and serve.

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