Chile Cheese Risotto

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1 ½ c. Arborio rice
3 ½ c. vegetable stock
1 c. Fontina cheese, grated
1 poblano chile
1 Anaheim chile
1 jalapeño chile
1 serrano chile
1 c. red onion, diced
2 tbsp. vegetable oil
1 tsp. white pepper, ground
1 tsp. cumin, ground


In a large stock pot, sauté the onion in the oil over medium heat for approximately 5 minutes. Once the onions have become translucent and fragrant, add 1 cup of stock and the rice, stirring often until the stock has been completely absorbed by the rice.

Continue adding the stock ½ cup at a time, stirring often and only adding additional stock when the rice has absorbed the stock already in the pot. This entire process will take approximately 35-40 minutes.

Meanwhile, prepare the onion and chiles as described above. I recommend roughly chopping your rajas for this dish: smaller pieces of chile, rather than long slivers, work better in a dish that will ultimately be eaten with a fork.

Once all of the stock has been added and the rice mixture has become thick and uniform, stir in the spices, cheese, and chile and onion pieces. Serve immediately.

YIELD: 4-5 cups of rice