Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this bold and creamy Jalapeño Risotto with Monterey Jack Cheese! Imagine a dish that combines the luxurious, velvety texture of traditional Italian risotto with a zesty kick of jalapeños and the rich, melty goodness of Monterey Jack. This recipe is not just a meal; it's a flavor explosion that will tantalize your taste buds and impress even the most discerning dinner guests. Whether you're a spice lover or someone looking to add some excitement to your weeknight cooking, this risotto promises to be a game-changer in your recipe repertoire.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapenos, diced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by finely chopping the onion, mincing the garlic, and carefully dicing the jalapenos. Remove seeds from jalapenos for less heat if desired.
- In a medium saucepan, heat the chicken broth and keep it simmering on low heat. This ensures the broth is warm when added to the rice.
- In a large heavy-bottomed pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and diced jalapenos to the onions. Sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Arborio rice to the pan and toast the grains for 2-3 minutes, stirring constantly. The rice should become slightly translucent and make a subtle crackling sound.
- Begin adding warm chicken broth one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next, which helps release the rice's natural starches.
- Continue adding broth and stirring for approximately 20-25 minutes. The rice should become creamy and al dente, with a slight resistance when bitten.
- Remove from heat and stir in shredded Monterey Jack cheese until melted and fully incorporated. Season with salt and pepper to taste.
- Let the risotto rest for 2-3 minutes to achieve the perfect creamy consistency. If needed, add a little more broth to maintain a loose, spreadable texture.
- Serve immediately in warm bowls. Optional: Garnish with additional diced jalapenos or fresh herbs like chives or parsley for extra flavor and color.
Tips
- Rice Matters: Always use Arborio rice for authentic risotto texture. Its high starch content creates that signature creamy consistency.
- Broth Temperature: Keep your chicken broth warm throughout cooking. Cold broth can shock the rice and interrupt the cooking process.
- Stirring is Key: Constant stirring helps release the rice's starches, creating that signature creamy texture. Don't walk away from the stove!
- Heat Control: Adjust jalapeño quantity based on your spice tolerance. Remove seeds for a milder version or add more for extra heat.
- Cheese Timing: Add cheese off the heat to prevent separation and ensure smooth melting.
- Consistency is Crucial: Your risotto should be loose and spreadable. If it's too thick, add a little more warm broth.
- Serve Immediately: Risotto is best enjoyed right after cooking when it's at its creamiest. Don't let it sit too long!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
