Ingredients: |
Ingredients: 5 c. low sodium chicken stock
1 c. of Hatch chilies, chopped (approx. 4-5 chilies cleaned, roasted and de-seeded)
2 tbsp. olive oil
1/2 medium white onion, chopped
3 garlic cloves, finely chopped
1 3/4 c. of Arborio rice
1/2 c. frozen white corn
1/4 c. white wine
½ tsp. roasted ground cumin
Large handful of cilantro (approx. 2/3 c.) chopped
Salt and pepper
Fresh Manchego Cheese (can substitute Parmesan) grated
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Directions: |
Directions:In a large saucepan, bring the chicken stock to boil over med-high heat, then reduce heat to low.
In deep skillet, heat the olive oil on medium heat. Stir in onion and cook until softened, 4-5 minutes. Add garlic and cook for approx. 30 seconds. Then add wine to de-glaze the pan.
Stir in rice and reduce heat and cook stirring constantly approx. 3 minutes, careful not to let the rice brown. The rice should be like the onions, translucent.
Begin adding a ladle at a time of the chicken stock, letting each ladle become absorbed before adding the next, stirring constantly. Save 2 ladles for ingredients.
Stir in Hatch chilies and corn and add a ladle, and let it absorb. Add salt, pepper and roasted ground cumin and final ladle until all liquid has evaporated, taste for salt and pepper and to ensure the rice is al dente, should be approx. 20 minutes.
Add cilantro, stir in and remove from heat.
Grate Manchego over for creaminess and serve. |
This recipe for Hatch Chile Risotto is from