Mexican Risotto

I love cumin.  It adds a warmth and a flavor to foods that is absolutely amazing.  There is something about it that just tastes like the baking  warmth of an early summer morning in Texas.  It soaks up that intense heat and turns it into something warm and comforting, the way that clay tiles soak up the heat and then give off gentle warmth when you walk on them.

I am always looking for ways to fit it in in another dish.

I fell in love with risotto the last time I made it and my brain has been feeding me thousands of ideas for flavoring them.  The other day I was really hungry for something…warm, comforting, creamy…

This risotto is vegetarian, I made it as a side dish but this would be fantastic with grilled chicken breast added to it.  I finished the dish with a few tablespoons of cream just before serving to give it a little more creaminess and flavor.  This was addictive.

Mexican Risotto

• 2 tablespoons olive oil
• 2 cloves garlic, peeled and chopped
• 2 onions, peeled and chopped
• 3 tablespoons dried cumin powder
• 1 teaspoon dried chipotle granules, or 1/2 teaspoon of powder
  
• 3 cups of rice
• 1/4 cup heavy cream
• 1 cup grated Monterey Jack cheese

Heat the chicken stock to a simmer.  Keep warm.

Heat olive oil in a heavy pan.  Add onion, garlic, and chipotle granules.

Cook stirring until onion starts to soften but do not let it brown.  Add the rice.

Continue to cook and stir until rice begins to color.  Stir in the cumin, salt, and pepper.

Add about a fourth cup of the hot stock and stir it into the rice until it is absorbed.  Continue adding stock and stirring it in to the rice about 1/4 cup at a time.  Be sure that the stock is absorbed before stirring in the next batch.

Continue adding the broth until the rice is tender and creamy.  If the broth is gone before the rice is tender use boiling water in the same way.

When the rice is tender pour in the cream and stir in the cheese.  Cover and allow to rest, covered, for five minutes.

Taste, adjust seasoning, and serve topped with grated cheese, a dollop of sour cream, and green onion.

serves 8

images:marye audet