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Home Dish Chipotle Risotto

Chipotle Risotto

Name: How to cook Chipotle Risotto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Us

Introduce

Chef :

Spice Mix

Chipotle Risotto

Risotto by itself is such a savory dish. The rice can pick up so much flavor from small additions of spices and aromatics. So I decided to turn things up by taking my chipotle sauce and adding it to the stock. The flavor is spicy and creamy, it is a great Mexican Italian fusion dish. **Apologies for the plating it is a little messy**

Ingredient

Food ration :

4 Servings

Cooking time :

1 hr

red peppers

Serrano peppers

3/4 can

Chipotle and adobo sauce

garlic cloves

1/4

white onion

tomoatos

1 1/2 cups

arborio rice

1 qt

chicken stock

1/2 cup

white wine

medium shallot or 1/2 small onion, chopped (about 1/2 cup)

3 Tbsp

unsalted butter

1 Tbsp

vegetable oil

1/2 cup

grated Monterey Jack cheese

1/4 cup

grated parmesan cheese

1 Tbsp

chopped Italian parsley

3 cloves

garlic

dash

cayenne pepper

to taste

Kosher salt,

Cooking instructions

* Step 1

[Chipotle Sauce]

* Step 2

Roast the red and Serrano peppers and tomatoes.

* Step 3

Dice the onions and garlic

* Step 4

Saute onions and garlic until they become slightly translucent.

* Step 5

Throw onions and garlic in blender.

* Step 6

Throw roasted peppers, tomatoes, chipotle and adobo to into blender.

* Step 7

Blend until smooth as possible.

* Step 8

Add salt and pepper to taste.

* Step 9

Add a squeeze of lime juice.

* Step 10

Blend again.

* Step 11

Throw in to sauce pan and cook until boiling or until you get your consistency. Longer the cook the thicker it will become. If you don't want it too thick just cook down for 5 mins at med low heat to help the flavors meld.

* Step 12

[Risotto]

* Step 13

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot, add Cayenne and 4 tbls of the chipotle sauce (can add more or less based on spice level you want) to stock.

* Step 14

In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 1-2 minutes or until it is slightly translucent.

* Step 15

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. add the garlic. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

* Step 16

Add the wine and cook while stirring, until the liquid is fully absorbed.

* Step 17

Add a ladle of hot chicken chipotle stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

* Step 18

Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

* Step 19

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.

* Step 20

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can quickly warm up some stock. Just add the stock, a ladle at a time, stirring while it's absorbed.

* Step 21

Stir in the parmesan cheese and when cheese is melted in add the remaining butter then add the parsley, and season to taste with Kosher salt. If the risotto is a little stiff add another ladle of stock and cook for a few seconds to get the perfect texture.

* Step 22

Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.

* Step 23

You can garnish with a little of the chipotle sauce (it is spicy so it is not necessary unless you want the kick) and avocado crema. The avocado crema will help bring some balance to the dish with its cooling effect.

Note: if there is a photo you can click to enlarge it