New Mexican Green Chile Risotto

Ingredients

While the original Italian risotto is typically made with ingredients like Arborio rice, Parmesan cheese, and white wine, our New Mexican adaptation incorporates key elements of the region's cuisine. We substitute Arborio rice with long-grain rice, infuse the dish with the heat of green chiles, and add a touch of cumin and cilantro for an authentic New Mexican flavor profile. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (185g) long-grain rice 1 cup (185g) long-grain rice
• 1 cup (240ml) roasted and peeled New Mexican green chiles, diced 1 cup (240ml) roasted and peeled New Mexican green chiles, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Grated Monterey Jack cheese, for garnish Grated Monterey Jack cheese, for garnish
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 9g)
• Carbohydrates: 47g (Sugars: 3g)
• Protein: 8g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth over medium heat until hot but not boiling. Keep it warm on the stove.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the long-grain rice to the skillet and stir it for a minute to coat it with the oil and onion mixture.
4. 4.
   Pour in 1/2 cup (120ml) of the warm broth and stir continuously until the liquid is absorbed.
5. 5.
   Continue adding the warm broth, 1/2 cup (120ml) at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20 minutes or until the rice is cooked al dente.
6. 6.
   Stir in the diced green chiles, ground cumin, and chopped cilantro. Cook for an additional 2 minutes to allow the flavors to meld.
7. 7.
   Reduce the heat to low and pour in the heavy cream. Stir well to combine and let it simmer for 2-3 minutes until the risotto reaches a creamy consistency.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the New Mexican Green Chile Risotto hot, garnished with grated Monterey Jack cheese and fresh cilantro leaves.

Treat your ingredients with care...

• Green chiles — If you prefer a milder flavor, remove the seeds and membranes from the green chiles before dicing them.
• Long-grain rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffier texture.
• Cilantro — For a stronger cilantro flavor, add some chopped cilantro stems along with the leaves.

Tips & Tricks

• To add a smoky flavor, you can roast the green chiles yourself or use canned roasted green chiles.
• For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the risotto.
• If you prefer a lighter version, you can substitute half of the heavy cream with chicken or vegetable broth.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping them, coating in breadcrumbs, and frying until golden brown.
• Serve the risotto immediately after cooking to enjoy its creamy texture at its best.

Serving advice

Serve the New Mexican Green Chile Risotto as a main course, accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled chicken or steak for a complete meal.

Presentation advice

To enhance the presentation, sprinkle some extra chopped cilantro leaves on top of the risotto before serving. The vibrant green color of the chiles and cilantro will add visual appeal to the dish.