Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Unsalted chicken stock;*
1/2 c Unsalted butter
1 c Minced onion
6 md Jalapeno peppers; seed/mince
1 Clove garlic; minced
1 1/2 c Arborio rice
1 c Vella Sonoma Dry Jack cheese

* up to 7 cups; OR use 5 cups canned broth diluted with 2 cups water

In heavy md saucepan, bring stock to boil over high heat. Remove from
heat and keep warm.

In large heavy saucepan, melt butter over moderately low heat. Add
onion, jalapenos and garlic and cook, stirring occasionally, until
softened, 6 to 8 minutes. Add rice and stir to coat well with butter.
Stir in 1 cup hot stock and cook, stirring, until liquid is absorbed,
10 to 12 minutes.

Continue to cook risotto, adding hot stock, 1/2 cup at a time, and
stirring until absorbed and grains are just tender but still firm to
bite, 30 to 40 minutes.

Grate cheese. Stir 1/3 cup cheese into risotto. Cover and let stand 3
minutes. Serve on plates and pass remaining cheese and pepper mill
separately. Serves 6 as first course.

Source: Chicago Sun Times, January 19, 1989

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