- 3 1/2 to 4 cups chicken stock or vegetable stock
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 Poblano chilies, roasted, julienned
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 11/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Manchego cheese
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.
Thank you! your flag was submitted.