I made this risotto to go along with a grilled steak. This risotto had a lot of spice to it. I'm constantly trying new risotto recipes and love to mix it up based on what I have stored in my pantry or freezer. This risotto goes well with a simple grilled piece of meat.
Ingredients:
1 cup Arborio rice
2 chipotle peppers in adobo sauce + 1 tablespoon sauce
1 wedge BellaVitano Gold, shredded
3 cups chicken stock
2 tablespoons butter
Preparation:
1. Sauté butter and rice for about 5 minutes until rice becomes slightly browned.
2. Add 1 cup of chicken stock and reduce heat.
3. When current stock is absorbed, add the remaining 2 cups of chicken stock.
5. When rice is fully absorbed, stir in chipotle peppers and sauce.
6. Lastly, stir in shredded cheese. Serve warm.
Ingredients:
1 cup Arborio rice
2 chipotle peppers in adobo sauce + 1 tablespoon sauce
1 wedge BellaVitano Gold, shredded
3 cups chicken stock
2 tablespoons butter
Preparation:
1. Sauté butter and rice for about 5 minutes until rice becomes slightly browned.
2. Add 1 cup of chicken stock and reduce heat.
3. When current stock is absorbed, add the remaining 2 cups of chicken stock.
5. When rice is fully absorbed, stir in chipotle peppers and sauce.
6. Lastly, stir in shredded cheese. Serve warm.