Jalapeno Risotto With Monterey Jack Cheese
Yield: 6 Servings
Source: Julie Bertholf

6 c unsalted chicken stock*
1/2 c unsalted butter
1 c onion, minced
6 md jalapeno peppers, seeded, minced
1 clove garlic, minced
1 1/2 c arborio rice
1 c monterey jack cheese

* up to 7 cups OR use 5 cups canned broth diluted with 2 cups water.

In heavy 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; add hot stock 1/2 cup at a time
and stir 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.