Jalapeno Risotto
6 cups lightly salted chicken broth
1 stick (yes 1 stick!) unsalted butter
1 cup finely chopped yellow onions
6 medium jalapenos, stems, ribs and seeds removed, finely diced
1 garlic clove, peeled and minced
1 1/2 cups arborio rice
1/4 pound dry jack cheese, grated
In a medium saucepan, bring the broth to a simmer. In a large heavy saucepan over low heat, melt the butter. Stir in the onions, jalapenos and garlic and cook, stirring once or twice, for 5 minutes. Add the rice, stir to coat well with butter, and cook 2 minutes. Stir in 1 cup of the hot broth. Cook, stirring frequently, until the rice absorbs almost all the broth, about 5 minutes. Continue adding broth 1 cup at a time and stirring often between additions, until the rice has absorbed most of the broth and is tender and creamy, about 30 minutes total. Stir 1/3 cup of the grated cheese into the risotto, cover, and let stand 1 minute. Divide the risotto evenly between 6 plates and serve immediately, passing the remaining cheese and a peppermill at the table.
from Chiles by W. Park Kerr
