Prep 5 mins
Cook 30 mins
This recipe takes the traditional method of cooking risotto but replaces many of the typical ingredients to give it a Southwestern spice. This dish is great for late summer when sweet corn is at its peak.
- 1 cup arborio rice
- 5 cups chicken broth or 5 cups stock
- 1⁄2 cup diced onion
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1⁄2 cup tequila
- 1 1⁄2 cups corn (fresh or frozen)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- black pepper
- 1⁄2 lime (juiced)
- 1 teaspoon TABASCO® brand Chipotle Pepper Sauce
- 1⁄4 cup shredded monterey jack cheese
- 3⁄4 cup diced tomato
- In a medium sauce pan heat the chicken broth to a simmer.
- In a large skillet heat the olive oil and 1 tbsp of the butter over medium heat.
- When the butter is melted add the onion, and lightly saute until soft (about 3 minutes).
- Add the rice, chili powder, and cumin to the skillet, stirring to coat each grain (about 2 minutes).
- Pour the tequila into the skillet and stir until absorbed.
- Stir the corn into the rest of the ingredients in the skillet.
- Add the broth to the skillet 1/2 cup at a time. Continue adding the broth at intervals when it gets absorbed.
- When the rice is nearly al dente add the lime juice, Tabasco, salt, and pepper to taste. Stir to mix.
- Remove the skillet from heat and add the cheese, remaining butter, and the tomatoes. Stir until the mixture is creamy.
- Serve as a main course or with a light piece of fish.