Corn and Poblano Risotto

I’m on a Southwestern kick tonight.  I had a couple of ears of corn and some poblanos that needed to be used and I really felt like having risotto.  I’ve been telling you how versatile risotto can be and this is another example.  Once you learn how to make a basic risotto you can do pretty much anything with it.  I’ve never made a Southwestern risotto before, but this was a darn good first effort in that direction.

I’m giving you a basic risotto recipe below.  Have a little fun with it!  Tonight I roasted, peeled and diced 2 poblano peppers; cut the kernels off of 2 ears of corn and sauteed the kernels in a little butter until they started to char a little; and crumbled 2 ounces of plain goat cheese.  I added everything once the risotto was done and stirred until the goat cheese melted.  I forgot to add a little freshly ground pepper to the top, but I’ll do that with the leftovers.  Yummy!  The goat cheese is mellow enough to cool the peppers and tart enough to balance the sweetness of the corn.  This is an excellent flavor combination!

Good? Yes!
Easy? Yep. If you can stir, you can make risotto. Just takes time.
Good for company? Yes, they’ll just need to gather in the kitchen while you cook.
Special shopping? Nope.

Basic Risotto

Ingredients

2 1/2 C chicken or vegetable stock
2 T olive oil
1 C diced onion
1 C arborio rice
1 C dry white wine (use something you’d be willing to drink)

Directions

Heat the stock in a pot and keep warm.
Heat the olive oil over medium heat in a chef’s pan or dutch oven.
Add onions and saute 5 minutes, until soft and translucent.
Add rice and stir to coat.
Add wine and stir until it is mostly absorbed.
Add stock 1/2 C at a time, stirring until liquid is almost absorbed before adding more.
Continue to add stock and cook slowly until the risotto is cooked to al dente. (You may not need all of the stock).
Add your meat, seafood, vegetable and/or cheese at the end and stir until heated through.
It’s the slow cooking that brings out the starch in the rice and makes the risotto creamy so don’t rush it.

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