Recipe courtesy of Lindsey Cook, finalist in the 2012 Organic Creamery® recipe contest
Yield: 4 servings
tbsp. olive oil
white onion, chopped
hatch chile peppers, seeded and chopped, food processed
clove garlic, chopped
c. risotto rice
cups chicken stock
ounces goat cheese
c. pepper jack cheese
tbsp. half & half
Salt and pepper, to taste
In a large saucepan over medium heat, combine butter and olive oil. Once butter is melted, add onion, peppers and garlic. Saute for about 5 minutes. Add risotto rice, stir and saute for about two minutes.
Add in one cup of chicken stock. Continue stirring until it is absorbed. Repeat this process, adding one cup at a time, until the risotto is a creamy smooth texture, with no bite to it. Once the liquid is all absorbed, turn heat to low. This process can take up to 30 minutes.
Stir in goat cheese, pepper jack, and half & half. Add salt and pepper to taste.
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