Jalapeno Risotto With Sonoma Dry Jack Cheese
|Unsalted chicken stock/5 cups canned broth diluted with 2 cups water||7 Cup (112 tbs)|
|Unsalted butter||4 Ounce (1 Stick)|
|Minced onion||1 Cup (16 tbs)|
|Jalapeno peppers||6 Medium, seeded and minced|
|Garlic||1 Clove (5 gm), minced|
|Arborio rice||1 1⁄2 Cup (24 tbs)|
|Grated jack cheese||4 Ounce (1 Cup)|
1. In a heavy medium saucepan, bring the stock to a boil over high heat. Remove from the heat and keep warm.
2. In a large heavy saucepan, melt the butter over moderately low heat. Add the onion, jalapenos and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the rice and stir to coat well with butter. Stir in 1 cup of the hot stock and cook, stirring, until the liquid is absorbed, 10 to 12 minutes.
3. Continue to cook the risotto, adding the hot stock, 1/2 cup at a time, and stirring until it is absorbed and the grains are just tender but still firm to the bite, 30 to 40 minutes.
4. Stir 1/3 cup of the cheese into the risotto, cover and let it stand for 3 minutes. Serve on plates and pass the remaining cheese and a pepper mill separately.