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 Hosted By
DnD |
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1/2 pound button mushrooms, each about 1 1/2 inches wide |
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1 poblano chile pepper, about 6 inches long |
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3 ears fresh sweet corn, husked |
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1 medium yellow onion, cut crosswise into 1/2-inch slices |
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5 cups low-sodium chicken broth |
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2 tablespoons unsalted butter |
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1 cup grated chile-jack cheese. |
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1/2 cup grated cotijia cheese |
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1/4 cup chopped fresh cilantro leaves |
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Prepare the grill for direct cooking over medium heat.
Wipe the mushrooms with a damp cloth or paper towel.
Remove and discard the discolored stem ends. Lightly brush
the mushrooms, chile, corn, and onion slices with oil.
Grill the vegetables over direct medium heat until the mushrooms and onion
slices are tender, the chile is blackened and blistered all over,
and the corn is browned in spots and tender, 8 to 10 minutes,
turning as needed. Remove the vegetables from the grill and let
cool. Coarsely chop the mushrooms and cut the corn kernels
off the cobs. Scrape off the loosened bits of skin from the
chile and discard along with the seeds and stem; finely chop
the remaining part of the chile. Roughly chop the onion. In a
medium bowl combine the mushrooms, chile, and corn. Setthe
onion aside. (The vegetables can sit at room temperature for 3 To 4 hours).
In a large saucepan over medium heat, warm the broth until
it simmers.
In a 12-inch skillet over high heat, melt the butter. Add the
onion and rice. Cook until the rice is slightly opaque, 2 to 3
minutes, stirring frequently. Pour in 1 cup of the hot broth and
stir the mixture often until the broth is absorbed.
Continue to add the hot broth, 1 cup at a time, and cook at
a simmer until the broth is absorbed and the rice is tender, 20
to 30 minutes, stirring frequently. When the rice is fully cooked,
the mixture should be creamybut not soupy. At this point, add
the remaining grilled vegetables and the salt.
Remove the risotto from the heat, add the chile-jack cheese,
and stir until melted. Spoon risotto into warm, wide bowls, and
top with cotijia cheese and cilantro |
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