Latin Risotto

Recipe Ingredients

4 cups	948ml	Chicken Stock or Vegetable Stock - see * Note
2 tablespoons	30ml	Olive oil
1		Onion - finely chopped
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Poblano chilies - roasted, julienned
2		Garlic cloves - minced
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground cinnamon
1 1/2 cups	240g / 8.5oz	Arborio rice
1/2 cup	118ml	Dry white wine
1/2 cup	73g / 2.6oz	Grated Manchego cheese

Recipe Instructions

* Note: See the "White Chicken Stock", "Brown Chicken Stock", and "Vegetable Stock" recipes which are included in this collection.

Bring stock to boil. Reduce heat and keep warm. Heat oil in heavy large saucepan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add 1 chili, garlic, cumin and cinnamon and stir 1 minute. Add rice and stir until coated with onion mixture. Add wine and stir until almost all liquid evaporates. Add 1 cup stock and stir until almost all liquid evaporates. Continue adding stock and stirring until rice is tender but still firm to bite and mixture is creamy, about 20 minutes.

Remove from heat. Add 1/4 cup cheese and stir until melted. Spoon risotto into bowls. Top with remaining chili and cheese.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E09 broadcast 01-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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