Green Chili Risotto with Romano cheese

Green Chile Romano Risotto

In large stock pot bring 3 cups chicken broth to a boil. ( you can use plain salted water or vegetable broth)

In a large sauté pan on front burner, sauté 1 chopped shallot, in 2 T butter or olive oil, until soft. Add

12 oz of Arborio rice 

Stir to coat for just a few minutes.

Add 1/3 C white wine, stir until incorporated.

Have 1C small grated Romano cheese ready and 1 C chopped fresh roasted green chili

Next, use a ladle and ladle broth into rice mixture, 1 ladle at a time. Continue for about 30 minutes,

Carefully watching risotto, until correct consistency is achieved. Add cheese and chile last.

Cover, let stand 10 minutes. Adding more liquid if necessary. Salt and pepper to taste!

Great served with fish or vegetarian dishes! Also a Chardonnay or savigion blanc!




Actually, after checking this website, they do carry the Arborio Rice in 2 different sizes. So not get the kasmati. :~) Happy Cooking!!!!!