This Jalapeno Risotto with Sonoma Dry Jack Cheese is a bold twist on the classic Italian comfort food. The dish combines the creamy, starchy texture of Arborio rice with the bright, sharp heat of fresh jalapeños. Sonoma Dry Jack cheese adds a unique, salty depth that stands up to the spice, creating a rich and satisfying flavor profile. Perfect for weeknight dinners that feel special or as a hearty side dish for holiday gatherings. It offers a wonderful balance of creamy richness and zesty kick, making it a memorable addition to your meal rotation. Serve it as a main course for vegetarians or alongside roasted chicken for a complete meal.
Jalapeno Risotto With Sonoma Dry Jack Cheese
Description
This Jalapeno Risotto with Sonoma Dry Jack Cheese is a bold twist on the classic Italian comfort food. The dish combines the creamy, starchy texture of Arborio rice with the bright, sharp heat of fresh jalapeños. Sonoma Dry Jack cheese adds a unique, salty depth that stands up to the spice, creating a rich and satisfying flavor profile. Perfect for weeknight dinners that feel special or as a hearty side dish for holiday gatherings. It offers a wonderful balance of creamy richness and zesty kick, making it a memorable addition to your meal rotation. Serve it as a main course for vegetarians or alongside roasted chicken for a complete meal.Ingredients
Directions
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In a heavy medium saucepan, bring the chicken stock to a boil over high heat, then remove from heat and keep warm.
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In a large heavy saucepan, melt the butter over moderately low heat.
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Add the onion, minced jalapeños, and garlic. Cook, stirring occasionally, until softened, about 6 to 8 minutes.
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Add the Arborio rice and stir to coat well with the butter mixture.
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Stir in 1 cup of the hot stock and cook, stirring frequently, until the liquid is absorbed, about 10 to 12 minutes.
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Continue adding the hot stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more.
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Cook the risotto for 30 to 40 minutes total, until the grains are tender but still firm to the bite (al dente).
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While the risotto cooks, grate the Sonoma Dry Jack cheese.
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Stir 1/3 cup of the grated cheese into the finished risotto.
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Cover the pan and let the risotto stand for 3 minutes to meld the flavors.
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Serve on plates, passing the remaining cheese and fresh ground pepper separately at the table.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 976.5kcal
- % Daily Value *
- Total Fat 59.2g92%
- Saturated Fat 26.7g134%
- Cholesterol 291.4mg98%
- Sodium 330.9mg14%
- Total Carbohydrate 27.9g10%
- Dietary Fiber 2.9g12%
- Sugars 7.1g
- Protein 70.4g141%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you prefer a milder heat, remove the seeds and white ribs from the jalapeños before mincing. For extra heat, leave them in.
Dry Jack cheese has a sharp, salty flavor. If unavailable, substitute with Pecorino Romano or a sharp Parmesan, though the texture will differ slightly.
Risotto is best served immediately. If you must prepare it ahead, keep the stock and risotto warm separately and combine just before serving. Do not refrigerate and reheat, as the rice will become gummy.
Ensure your stock stays hot throughout the cooking process. Adding cold stock will stop the cooking process and result in unevenly cooked rice.
You can use vegetable broth instead of chicken stock for a vegetarian version.
