Friday, September 18, 2009

Salsa Risotto

More risotto; creamy rice with a salsa kick. This is suppost to be rather spicy-- don't be shy about leaving the jalapeno seeds in when you dice the peppers!
Sorry about the sparse updates. Work has been hectic lately...hasn't left me much time to write things up.

Serves 2
35 minutes
- large saucepan with deep sides -or- large pot

6 large green onions
2 cloves garlic
2 large jalapenos
1/2 of a large green bell pepper
1/2 of a large red bell pepper
1 Tbsp. corn oil
1 tsp. ground cumin
2 large tomatoes
1/2 of a large bunch of fresh cilantro
[1 large ear of fresh yellow corn-- optional]
1 c. aborio rice
1 tsp. corn oil
ground cumin
2 c. chicken -or- vegetable broth*
1/2. monterey jack cheese

*Swanson 14 oz. canned Natural Goodness chicken (and veggie) broths are GF, and hold about 2 cups of liquid

1. Wash and remove dangling root ends from green onion. Slice up the whole green onion, separating the white and green parts. Peel and dice the garlic. Remove stem from the jalapeno and dice it up, leaving in the seeds for extra heat. De-seed the bell peppers and chop into small pieces. Cut tomato up into 1" cubes (don't bother peeling tomatoes). Wash and cut up the cilantro. [Husk corn and rinse, set aside.]
2. Pour rice into the pan with the white parts of the green onion, 1/2 of the diced garlic and all of the diced jalapeno. Add in the corn oil and cook over medium-high heat until crackling, about 2 minutes; season with lots of cumin (~1 tsp).
3. When the rice has developed a tiny, opaque starch spot in the middle, add in 1/2 c. of chicken broth and stir. Reduce heat to medium.
4. Wait until broth is almost all absorbed-- about 5 minutes-- then add in another 1/2 c. of broth. Stir.
5. Cook for an additional 5 minutes, then add in another 1/2 c. of broth plus the red and green bell pepper bits. Stir, again.
6. Let cook for another 5 to 8 minutes stirring occasionally. Throw in the remaining broth, tomatoes, and cilantro. [Cut the fresh corn straight into the pan.] Stir well.
7. Cook till broth is almost all boiled off and tomatoes are just starting to fall apart. Rice should be soft and creamy, but not mushy. Remove from heat and fold in plenty of monterey jack cheese. Eat warm.

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