Southwestern Corn Risotto

Ingredients

• 1 cup arborio rice
• 5 cups chicken broth or 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
• salt
• black pepper
• 1/2 lime (juiced)
• 1 teaspoon Tabasco chipotle pepper sauce
• 1/4 cup shredded monterey jack cheese
• 3/4 cup diced tomato

Directions

1. 1

   In a medium sauce pan heat the chicken broth to a simmer.

2. 2

   In a large skillet heat the olive oil and 1 tbsp of the butter over medium heat.

3. 3

   When the butter is melted add the onion, and lightly saute until soft (about 3 minutes).

4. 4

   Add the rice, chili powder, and cumin to the skillet, stirring to coat each grain (about 2 minutes).

5. 5

   Pour the tequila into the skillet and stir until absorbed.

6. 6

   Stir the corn into the rest of the ingredients in the skillet.

7. 7

   Add the broth to the skillet 1/2 cup at a time. Continue adding the broth at intervals when it gets absorbed.

8. 8

   When the rice is nearly al dente add the lime juice, Tabasco, salt, and pepper to taste. Stir to mix.

9. 9

   Remove the skillet from heat and add the cheese, remaining butter, and the tomatoes. Stir until the mixture is creamy.

10. 10

    Serve as a main course or with a light piece of fish.