Jalapeno Risotto
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Prep Time:
Cooking Time: Servings: 6 |
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Jalapeno Risotto Recipe. A classic Italian recipe taken south of the border and kicked up.
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Be The First To Review This RecipeIngredients
| olive oil | 1/4 cup | |
| red onion | 1 | minced |
| garlic clove | 2 | minced |
| jalapeno chile | 2 | seeded and minced |
| cardamom pod | 2 | optional - seeds toasted |
| chicken broth | 6 cups | warmed to a simmer |
| tequila | 1/2 cup | |
| Arborio rice | 2 cups | |
| butter | 1/4 lb | |
| Parmesan cheese | 1/2 cup | |
| jack cheese | 1/2 cup | grated |
| cilantro | 1/2 cup | |
| salt | 1/4 tsp | |
| black pepper | 1 pinch |
Directions
- In a saucepan heat 1/2 of the olive oil over medium heat.
- Add the red onion and garlic. Sauté until translucent. Add the minced jalapeno chile and toasted cardamom pod seeds.
- Remove the saucepan from the heat and stir in the chicken broth and the tequila. Return to the heat. Bring to a boil and lower to a simmer.
- In the saucepan heat the remaining olive oil over low heat.
- Stir in the Arborio rice and toast for 5 to 7 minutes. Constantly stirring the rice.
- Add 1 1/2 cups of the simmering chicken broth. Continue to stir until the broth is absorbed.
- Add an additional 1/2 cup of broth and continually stir until the broth is absorbed. Repeat until the broth is all used up.
- Stir in the butter, Parmesan cheese, jack cheese, and cilantro.
- Add salt and black pepper to taste. Serve immediately.
