Southwestern Risotto
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 cup chopped onion
2 cloves garlic, crushed
2 Tbsp butter, melted
1 cup medium-grain rice, uncooked
1/2 cup dry white wine
6 cups chicken broth, divided
1/2 cup whipping cream
2 medium tomatoes, seeded and chopped
1 jalapeno pepper, seeded and minced
1/2 cup sliced green onions
1/2 cup grated Parmesan cheese
3 Tbsp minced cilantro
Garnish: fresh cilantro sprigs, cubed tomatoes
Instructions:
Cook onion and garlic in butter in a large skillet or saucepan over medium heat, stirring constantly, until tender. Add rice and cook 2-3 minutes, stirring frequently with a wooden spoon. Add wine and cook, uncovered, until liquid is absorbed. Add one cup of broth. Cook, stirring constantly, over medium-high heat 5 minutes or until broth is absorbed. Add remaining broth, 1 cup at a a time, cooking and stirring constantly until each cup is absorbed, about 25-30 minutes. (Rice will be tender and have a creamy consistency).
Stir in whipping cream and next 5 ingredients. Cook 2 minutes.
Serves 6.
From Texas Sampler.