Mexican RisottoServes 3 hearty side portions
1/2 cup arborio rice
3 1/2 cups chicken stock
1 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/4 medium onion, chopped
3 cloves garlic, minced
1/3 red pepper, brunoise (tiny dice)
1/3 green pepper, brunoise
1 jalapeno, seeded and minced
1/3 zucchini, julienne (matchstick cuts)
4 oz frozen corn, thawed
1/4 cup shredded extra sharp cheddar cheese
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp red pepper flakes
Pour chicken stock into a medium size saucepan. Heat and add chili powder, cumin, and red pepper flakes.
Heat olive oil and butter in a large sauté pan over medium heat. Add onions and garlic; sauté for about 2-3 minutes or until onion softens.
Add rice and stir until coated, about one minute.
Add 1/4 cup of chicken stock and stir until the rice absorbs it.
Add red pepper, green pepper, and jalapeno.
Add broth one ladle at a time, letting rice absorb it before adding the next ladle. Stir continuously.
Before adding the last ladle of broth, add corn and zucchini. Add remaining broth and stir.
Add cheese and stir to melt. Serve.