Jalapeno Risotto With Monterey Jack Cheese

Directions

1. * Up to 7 c. Or possibly use 5 c. canned broth diluted with 2 c. water
2. 1. In heavy saucepan, bring stock to boil over high heat. Remove from heat and keep hot.
3. 2. In large heavy saucepan, heat butter over moderately low heat. Add in onion, jalapenos and garlic and cook, stirring occasionally, till softened, 6 to 8 min. Add in rice and stir to coat well with butter.
4. Stir in 1 c. warm stock and cook, stirring, till liquid is absorbed (10 to 12 min).
5. 3. Continue to cook risotto; add in warm stock 1/2 c. at a time and stir till absorbed and grains are just tender but still hard to bite, 30 to 40 min.
6. 4. Grate cheese. Stir 1/3 c. cheese into risotto. Cover and let stand 3 min. Serve on plates and pass remaining cheese and pepper mill separately.