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
  1. Heat the chicken stock in a small saucepan on the stove.
  2. Melt the butter with the olive oil in a dutch oven.
  3. Add the shallot and the garlic and saute 2 minutes.
  4. Stir in the rice for about 3 minutes.
  5. Add the vinegar and stir until evaporated.
  6. Slowly stir in the stock over the next 20 minutes.
  7. Turn off the heat and stir in the cream, chipotle, parmesan, and cracked pepper.
  8. Serve.

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