Jun 29, 2007
Chipotle Risotto
- 4 cups chicken stock
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup arborio rice
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 tbsp white wine vinegar
- 3 tbsp heavy cream
- cracked pepper
- 2 canned chipotles in adobo sauce, minced
- 1/4 cup grated parmesan
- Heat the chicken stock in a small saucepan on the stove.
- Melt the butter with the olive oil in a dutch oven.
- Add the shallot and the garlic and saute 2 minutes.
- Stir in the rice for about 3 minutes.
- Add the vinegar and stir until evaporated.
- Slowly stir in the stock over the next 20 minutes.
- Turn off the heat and stir in the cream, chipotle, parmesan, and cracked pepper.
- Serve.
Ridiculously good. David likes this the best of any risotto