Goat & Jack Risotto with Hatch Chile
Main Ingredients: Rice / Grains
Yield: Makes 4 servings
Recipe courtesy of Lindsey Cook, finalist in the 2012 Organic Creamery® recipe contest
-
- Prep
- 10
-
- Total
- 30
-
- Serving
- 4
Ingredients
- 2 tablespoons butter
- 1 tbsp. olive oil
- 1/2 white onion, chopped
- 3 hatch chile peppers, seeded and chopped, food processed
- 1 clove garlic, chopped
- 1 c. risotto rice
- 3 cups chicken stock
- 4 ounces goat cheese
- 1/2 c. pepper jack cheese
- 1 tbsp. half & half
- Salt and pepper, to taste
Directions
- In a large saucepan over medium heat, combine butter and olive oil. Once butter is melted, add onion, peppers and garlic. Saute for about 5 minutes. Add risotto rice, stir and saute for about two minutes.
- Add in one cup of chicken stock. Continue stirring until it is absorbed. Repeat this process, adding one cup at a time, until the risotto is a creamy smooth texture, with no bite to it. Once the liquid is all absorbed, turn heat to low. This process can take up to 30 minutes.
- Stir in goat cheese, pepper jack, and half & half. Add salt and pepper to taste.
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- Total
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