Jalapeno risotto with sonoma dry jack cheese

 
                JALAPENO RISOTTO WITH SONOMA DRY JACK CHEESE
 
 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.
   
   Source: Chicago Sun Times, January 19, 1989
  
 
 
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