Latin Risotto

Name: Latin Risotto
Ingredients: 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

12 ingredients

13 steps

Ingredients

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

Directions

1

Bring stock to boil.
2

Reduce heat and keep warm.
3

Heat oil in heavy large saucepan over medium high heat.
4

Add onion and saute until translucent, about 5 minutes.
5

Add 1 chili, garlic, cumin and cinnamon and stir 1 minute.
6

Add rice and stir until coated with onion mixture.
7

Add wine and stir until almost all liquid evaporates.
8

Add 1 cup stock and stir until almost all liquid evaporates.
9

Continue adding stock and stirring until rice is tender but still firm to bite and mixture is creamy, about 20 minutes.
10

Remove from heat.
11

Add 1/4 cup cheese and stir until melted.
12

Spoon risotto into bowls.
13

Top with remaining chili and cheese.