*  Exported from  MasterCook  *

               JALAPENO RISOTTO WITH SONOMA DRY JACK CHEESE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       c            Unsalted chicken stock -- *
     1/2   c            Unsalted butter
   1       c            Minced onion
   6       md           Jalapeno peppers -- seed/mince
   1                    Clove garlic -- minced
   1 1/2   c            Arborio rice
   1       c            Vella Sonoma Dry Jack cheese

  * up to 7 cups; OR use 5 cups canned broth diluted
  with 2 cups water
  
  In heavy md saucepan, bring stock to boil over high
  heat. Remove from heat and keep warm.
  
  In large heavy saucepan, melt butter over moderately
  low heat. Add onion, jalapenos and garlic and cook,
  stirring occasionally, until softened, 6 to 8 minutes.
  Add rice and stir to coat well with butter. Stir in 1
  cup hot stock and cook, stirring, until liquid is
  absorbed, 10 to 12 minutes.
  
  Continue to cook risotto, adding hot stock,  1/2 cup
  at a time, and stirring until absorbed and grains are
  just tender but still firm to bite, 30 to 40 minutes.
  
  Grate cheese. Stir 1/3 cup cheese into risotto. Cover
  and let stand 3 minutes. Serve on plates and pass
  remaining cheese and pepper mill separately. Serves 6
  as first course.
  
  Source: Chicago Sun Times, January 19, 1989
 


                   - - - - - - - - - - - - - - - - - -