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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