New Mexican Green Chile Risotto

Ingredients

In this New Mexican adaptation of Risotto alla Milanese, we replace the traditional saffron with green chiles, a staple ingredient in New Mexican cuisine. The addition of cumin and oregano enhances the flavors and adds a touch of warmth. The dish is garnished with fresh cilantro and lime juice, which adds a refreshing and tangy element to the risotto. We alse have the original recipe for Risotto alla Milanese, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio 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 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 48g, 3g
• Protein: 9g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth over medium heat until hot. Reduce the heat to low and keep the broth warm.
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 is translucent and fragrant.
3. 3.
   Add the Arborio rice to the skillet and stir to coat the grains with the oil. Cook for 1-2 minutes, until the rice becomes slightly translucent.
4. 4.
   Stir in the diced green chiles, ground cumin, and dried oregano. Cook for another minute to allow the flavors to meld.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
6. 6.
   Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is cooked al dente, tender yet still slightly firm to the bite.
7. 7.
   Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
8. 8.
   Remove the skillet from heat and let the risotto rest for a few minutes.
9. 9.
   Serve the New Mexican Green Chile Risotto garnished with fresh cilantro and a squeeze of lime juice. Enjoy!

Treat your ingredients with care...

• New Mexican green chiles — If you can't find roasted and peeled green chiles, you can roast them yourself by placing them under a broiler until the skin is charred, then peel and dice them.
• Arborio rice — Arborio rice is essential for achieving the creamy texture of risotto. Avoid substituting with other types of rice.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Adjust the amount of green chiles according to your desired level of spiciness.
• Serve the risotto immediately after cooking to enjoy its creamy texture.

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 fish.

Presentation advice

For an appealing presentation, mound the risotto in the center of the plate and garnish with a sprig of fresh cilantro. Serve with a lime wedge on the side for squeezing over the risotto.