Ingredients
The following ingredients have 4 Servings
- 6 cups vegetable stock
- 6 Tablespoons unsalted butter
- 2 Tablespoons red onion (finely diced)
- 1 1/2 cups arborio rice
- 1 cup white wine
- 4 ounces diced green chiles
- 4 ounces cream cheese
- 1/2 cup cotija cheese (crumbled)
- 1/2 cup freshly greated Parmesan cheese ((optional))
- 1/2 cup corn kernels ((optional))
- salt
- black pepper
Instruction
- Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
- In a large pot, melt 3 tablespoons of the butter over medium heat. When melted, add the red onion. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.
- Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.
- Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed. Stir in the green chiles.
- Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
- When your rice is cooked through, remove the pot from the heat. Add the rest of the butter, cream cheese, cotija cheese crumbles, Parmesan cheese, and corn (which can still be frozen). It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine.
- Taste the risotto and season with additional salt and pepper as desired. Serve immediately.
