M and I love making Risotto, because though it the actual prep takes a little while, the end result is well worth it. Plus, we both love carbs and cheese (no health-food diet for us). We came upon this recipe for Mexican Corn Risotto from Bon Appetit magazine after perusing the web for a recipe that would use garlic, cumin, and cilantro. In our rendition of the dish we used the chipotle cheddar from Brennan’s which added a great kick – that and we doubled the amount of cumin called for. We also omitted the whipping cream, and the dish was plenty rich enough without it!
1 tablespoon unsalted butter
2 garlic cloves, pressed
1/4 teaspoon ground cumin
1 cup medium-grain white rice
2 14 1/2-ounce cans low-salt chicken broth
1 10-ounce package frozen sweet corn
1/4 cup whipping cream or half and half
1 cup (packed) grated Monterey Jack cheese with jalapeños
Chopped fresh cilantro
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.