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Jalapeno Risotto With Sonoma Dry Jack Cheese

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      Title: JALAPENO RISOTTO WITH SONOMA DRY JACK CHEESE
 Categories: Rice, Cheese
      Yield: 6 Servings
 
      6 c  Unsalted chicken stock;*
    1/2 c  Unsalted butter
      1 c  Minced onion
      6 md Jalapeno peppers; seed/mince
      1    Clove garlic; minced
  1 1/2 c  Arborio rice
      1 c  Vella Sonoma Dry Jack cheese
 
  * up to 7 cups; OR use 5 cups canned broth diluted with 2 cups water
  
  In heavy md saucepan, bring stock to boil over high heat. Remove from
  heat and keep warm.
  
  In large heavy saucepan, melt butter over moderately low heat. Add
  onion, jalapenos and garlic and cook, stirring occasionally, until
  softened, 6 to 8 minutes. Add rice and stir to coat well with butter.
  Stir in 1 cup hot stock and cook, stirring, until liquid is absorbed,
  10 to 12 minutes.
  
  Continue to cook risotto, adding hot stock,  1/2 cup at a time, and
  stirring until absorbed and grains are just tender but still firm to
  bite, 30 to 40 minutes.
  
  Grate cheese. Stir 1/3 cup cheese into risotto. Cover and let stand 3
  minutes. Serve on plates and pass remaining cheese and pepper mill
  separately. Serves 6 as first course.
  
  Source: Chicago Sun Times, January 19, 1989
 
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