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Real Texas Risotto Recipe Part 3 Of 6

Ramona.Werst's picture
Ramona Werst shares her recipe for Real Texas Risotto and shows how to make it.
Ingredients
For garnish
  Jalapeno 2
  Oil spray 1 Dash
For risotto
  Hot chicken stock 5 1⁄2 Cup (88 tbs), divided
  Olive oil 2 Tablespoon, divided
  Shallot 2 Tablespoon, finely chopped
  Salt To Taste, divided
  Arborio rice 1 Cup (16 tbs)
  Garlic 1 Teaspoon, minced
  Jalapeno 1 Tablespoon, chopped
  Dry vermouth 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Grease a baking sheet with oil spray and place jalapeno over it. Spray the jalapeno.
2. Place in the oven for broiling until skin is light dark.
3. Take out the jalapeno from the oven and wrap in a kitchen towel. Place in a Ziploc bag for a few minutes.
4. Take out the jalapeno and peel. Finely slice with a sharp knife and set aside.

MAKING
5. In a deep pan, heat 1 tbsp. olive oil and add in the shallot and season with salt. Sauté for 3 – 5 minutes on medium – high heat.
6. Pour in 1/4th cup of chicken stock and stir until all the stock is evaporated.
7. Add in the Arborio rice and sauté for a few seconds.
8. Add in the garlic and jalapeno. Sauté for 30 seconds.
9. Pour in the dry vermouth and sauté until evaporated.
10. Add in 2 ladle of chicken stock and cook until all the liquid is evaporated. Add in the remaining stock in 3 batches and repeat the process, stirring the risotto frequently.
11. Season the risotto with salt if needed. Pour in 1/4th cup of stock and turn off the stove. While stirring continuously drizzle in the remaining olive oil. Cover the pan and let it rest for 1 – 2 minutes.

SERVING
12. Garnish the risotto with roasted jalapeno, cha – cha sauce and toasted pecans.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Texas
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Risotto
Ingredient: 
Arborio Rice
Interest: 
Party
Restriction: 
Low Cholesterol
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4
In Part 3, now that the rice has been cooked, it is time to add the shallots. Werst shows how to ensure that the shallots are cooked and mixed properly so as to make sure that there are no uncooked or unpleasant bits.

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