Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Spring Green Risotto

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Latin Risotto

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Risotto

Recipe courtesy of Marion Cunningham

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking