Sunday, February 24, 2013

Corn Risotto-Stuffed Poblanos

It's been entirely too long since I've posted a recipe, which is crazy because all we do is cook. I tend to get caught up in the process and forget to document each step with my camera. And being the perfectionist that I am, I like the pictures to look appetizing. Luckily, I had Brett's help with these photos. Excellent aren't they?

This recipes comes from the Smitten Kitchen Cookbook. I'll break it up like she does: peppers, risotto, then assembly. Hope it's not too overwhelming!


Ingredients:
4 large poblanos
6 c chicken or veggie broth
2 T olive oil
1 small onion, finely chopped
1 garlic glove
2 c arborio (risotto) rice
1/2 c beer, preferably light or medium in color
1 1/2 c corn, frozen or fresh
3/4 c grated Monterey Jack cheese
1/2 t salt
ground pepper to taste
1/4 c crumbled queso fresco

Garnish:
3 T sour cream (we used greek yogurt) mixed with 1 T milk and a pinch of salt
3 T chives


Prepare peppers:
1. Lay the peppers on a cooking sheet side by side.
2. Broil them for 10 minutes until nicely charred.
3. Remove from oven and cover with aluminum foil.


Risotto:
1. In a medium saucepan, heat the stock to a low simmer.
2. On a separate burner, heat a larger saucepan over medium heat. Once the saucepan is hot, add oil and heat through. Then add onion and saute until s oft. Add garlic and cook for a few minutes.
3. Add the rice to the pot and stir it a minute or two. Pour in beer and let summer for roughly a minute.
4. Ladle 1 c of warm stock into rice mixture and simmer until absorbed.
5. Add remaining stock, 1/2 c at a time, allowing stock to absorb before adding more stirring often.
6. Along with the final addition of the stock, add the corn. By now, the risotto should be creamy and tender.
7. Stir in the cheese, salt, and black pepper. Remove from heat.


Assembly:
1. Preheat oven to 400 degrees. Remove aluminum foil from the cooking sheet and gently rub off the pepper skins.
2. Cut a slit lengthwise in each pepper and remove seeds.
3. Fill each with risotto through the slit. Arrange them tightly in a baking dish, sprinkling the crumbled cheese between them.
4. Bake for 10-15 minutes.
5. While baking, whisk together the sour cream (greek yogurt) mixed with milk and salt. Once the peppers have cooked, drizzle the mixture over each one. Garnish with chives and enjoy!