Pepper Jack Risotto Recipes

PEPPER JACK RISOTTO

Steps:

• heat saute pan or skillet of your choice.
• melt butter and add shallots.
• add rice to hot skillet and allow to absorb all butter in the pan.
• add just enough stock to coat the bottom of the pan, about 1/2 cup.
• slowly add stock after allowing the previous 1/2 cup to be absorbed.
• finish with cheese when rice has finished cooking to al dente.

RED PEPPER RISOTTO

Steps:

• Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
• When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.

ROASTED RED PEPPER RISOTTO

Steps:

• Using a food processor, process the carrots and garlic together until finely minced.
• In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
• Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
• While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
• Add butter to caramelized veggies and let melt.
• Add rice, stirring to coat each grain.
• Cook 1-2 minutes.
• Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
• Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
• Do not add any additional liquid until the previous liquid has been absorbed!
• Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
• You may not need all of the stock mixture, or you may need to supplement with additional stock.
• Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
• When the rice is nearly done, add the vinegar.
• Adjust seasonings and add the oregano and tarragon.
• When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.

JALAPENO POPPER RISOTTO

Steps:

• Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
• Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
• Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
• Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
• Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.

MONTEREY JACK, CORN AND ROASTED RED PEPPER RISOTTO

Steps:

• Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
• Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.