Real Texas Risotto Recipe Part 4 of 6 Recipe Video

Ramona Werst shares her recipe for Real Texas Risotto and shows how to make it.

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteFeel
Main IngredientInterest Group

Ingredients

For garnish
 Jalapeno2
 Oil spray1 Dash
For risotto
 Hot chicken stock5 1⁄2 Cup (88 tbs), divided
 Olive oil2 Tablespoon, divided
 Shallot2 Tablespoon, finely chopped
 Salt To Taste, divided
 Arborio rice1 Cup (16 tbs)
 Garlic1 Teaspoon, minced
 Jalapeno1 Tablespoon, chopped
 Dry vermouth1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 346 Calories from Fat 103

% Daily Value*

Total Fat 12 g17.9%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 9.9 mg

Sodium 571.2 mg23.8%

Total Carbohydrates 49 g16.5%

Dietary Fiber 0.33 g1.3%

Sugars 8.6 g

Protein 9 g17.5%

Vitamin A 3.7% Vitamin C 10.7%

Calcium 1.7% Iron 5.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Grease a baking sheet with oil spray and place jalapeno over it. Spray the jalapeno.
2. Place in the oven for broiling until skin is light dark.
3. Take out the jalapeno from the oven and wrap in a kitchen towel. Place in a Ziploc bag for a few minutes.
4. Take out the jalapeno and peel. Finely slice with a sharp knife and set aside.

MAKING
5. In a deep pan, heat 1 tbsp. olive oil and add in the shallot and season with salt. Sauté for 3 – 5 minutes on medium – high heat.
6. Pour in 1/4th cup of chicken stock and stir until all the stock is evaporated.
7. Add in the Arborio rice and sauté for a few seconds.
8. Add in the garlic and jalapeno. Sauté for 30 seconds.
9. Pour in the dry vermouth and sauté until evaporated.
10. Add in 2 ladle of chicken stock and cook until all the liquid is evaporated. Add in the remaining stock in 3 batches and repeat the process, stirring the risotto frequently.
11. Season the risotto with salt if needed. Pour in 1/4th cup of stock and turn off the stove. While stirring continuously drizzle in the remaining olive oil. Cover the pan and let it rest for 1 – 2 minutes.

SERVING
12. Garnish the risotto with roasted jalapeno, cha – cha sauce and toasted pecans.

Editors Review

In Part 4 of the video, it is now time to add the 'Southern' twist to the classic risotto with some spicy jalapeno mixture.
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