Southwestern Corn Risotto |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe takes the traditional method of cooking risotto but replaces many of the typical ingredients to give it a Southwestern spice. This dish is great for late summer when sweet corn is at its peak. Ingredients:
1 cup arborio rice |
5 cups chicken broth or 5 cups stock |
1/2 cup diced onion |
3 tablespoons butter |
1 tablespoon olive oil |
1/2 cup tequila |
1 1/2 cups corn (fresh or frozen) |
2 teaspoons chili powder |
2 teaspoons cumin |
salt |
black pepper |
1/2 lime (juiced) |
1 teaspoon tabasco chipotle pepper sauce |
1/4 cup shredded monterey jack cheese |
3/4 cup diced tomato |
Directions:
1. In a medium sauce pan heat the chicken broth to a simmer.
2. In a large skillet heat the olive oil and 1 tbsp of the butter over medium heat.
3. When the butter is melted add the onion, and lightly saute until soft (about 3 minutes).
4. Add the rice, chili powder, and cumin to the skillet, stirring to coat each grain (about 2 minutes).
5. Pour the tequila into the skillet and stir until absorbed.
6. Stir the corn into the rest of the ingredients in the skillet.
7. Add the broth to the skillet 1/2 cup at a time. Continue adding the broth at intervals when it gets absorbed.
8. When the rice is nearly al dente add the lime juice, Tabasco, salt, and pepper to taste. Stir to mix.
9. Remove the skillet from heat and add the cheese, remaining butter, and the tomatoes. Stir until the mixture is creamy.
10. Serve as a main course or with a light piece of fish.
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