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Green Chile Risotto Recipe


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     Green Chile Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

4 cups chicken stock
3 TB butter
2 TB red onion, finely diced
3/4 cup arborio rice
4 oz can diced green chiles
2 oz cream cheese
1/4 cup freshly grated Parmesan
1/4 cup frozen corn kernels
Julios seasoning, to taste

Place 3 cups chicken stock in small pot and heat over medium low. You want the stock to be warm when adding it to the risotta so that it does not cool off the dish at each addition.
In a saucepan, melt butter. Add red onion and cook 3 to 5 minutes until it is translucent but not yet browning. Add the rice and stir. Continue cooking until rice is slightly toasted, 3 to 5 minutes.
Add remaining cold cup of chicken stock to rice. Cook until the rice is almost dry. Stir in the green chiles. Add one cup of warm stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process adding 1/2 cup of stock at a time until rice is cooked thoroughly. Start tasting after you have added hot broth 4 times.
When your rice is cooked through, remove pot from heat. Add cream cheese, parmesan cheese and corn. Season with Julios, salt and pepper as desired.

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