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Receta Jalapeno Risotto With Sonoma Dry Jack Cheese
by Global Cookbook

Jalapeno Risotto With Sonoma Dry Jack Cheese
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  Raciónes: 6

Ingredientes

  • 6 c. Unsalted chicken stock,*
  • 1/2 c. Unsalted butter
  • 1 c. Chopped onion
  • 6 med Jalapeno peppers, seed/mince
  • 1 x Clove garlic, chopped
  • 1 1/2 c. Arborio rice
  • 1 c. Vella Sonoma Dry Jack cheese

Direcciones

  1. Up to 7 c.; Or possibly use 5 c. canned broth diluted with 2 c. water
  2. In heavy md saucepan, bring stock to boil over high heat. Remove from heat and keep hot.
  3. In large heavy saucepan, heat butter over moderately low heat. Add in onion, jalapenos and garlic and cook, stirring occasionally, till softened, 6 to 8 min. Add in rice and stir to coat well with butter. Stir in 1 c. warm stock and cook, stirring, till liquid is absorbed, 10 to 12 min.
  4. Continue to cook risotto, adding warm stock, 1/2 c. at a time, and stirring till absorbed and grains are just tender but still hard to bite, 30 to 40 min.
  5. Grate cheese. Stir 1/3 c. cheese into risotto. Cover and let stand 3 min. Serve on plates and pass remaining cheese and pepper mill separately.
  6. Serves 6 as first course.