Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Slow-Cooker Asparagus-Barley Risotto

Recipe courtesy of Food Network Kitchen

Latin Risotto

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Risotto

Recipe courtesy of Marion Cunningham

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.