I love risotto, and Janette—bless her heart—has a wonderful talent for making it. We made this risotto at our anniversary dinner in April 2009, with Chris & Lena, Angel & Ryan, and Alex & Gloria.
Risotto, Janette tells me, is very easy, but you can't take shortcuts. Follow Janette's directions here rather than any that suggest risotto can be made by simmering rice in broth until it miraculously turns into risotto.
SERVES 4 to 6
INGREDIENTS
- 1 poblano chile (or fresh Anaheim or New Mexico green chiles)
- 1 tablespoon unsalted butter
- 2 garlic cloves, pressed
- 1/4 teaspoon ground cumin
- 1 cup Arborio rice
- 2 14-1/2-ounce cans low-salt chicken broth
- 1 cup frozen sweet corn
- 1/4 cup whipping cream or half and half
- 1 cup (packed) grated Monterey Jack cheese with jalapeños
- Chopped fresh cilantro
DIRECTIONS
Roast the poblano directly over a stovetop gas burner or under the broiler until blackened all over. Place in plastic bag, seal, and let steam for 15 minutes or until cool enough to handle. Remove the charred skin, stem, and seeds. Cut into dice and set aside.
You'll need two saucepans—one to keep the broth warm and one for the cooking risotto.
In one sauce pan, heat broth and frozen corn to a simmer, and keep warm on lowest setting on the stove top.
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice and stir to coat.
Add broth one cup at a time, stirring constantly. As each cup of broth is absorbed, add more broth. Continue until all broth has been added. Rice should be tender and slightly thick and creamy, about 20 to 25 minutes. Add cream, poblanos, and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Garnish with chopped cilantro.
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