Tex Mex Risotto
- 2 ears fresh corn, shucked and kernels cut from cob
(or 2 cups frozen)
- 2 tablespoons olive oil, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup plum tomatoes, seeded and chopped
- 1/2 cup fresh cilantro, minced
- 1 tablespoon lime juice
- 5-1/2 cups chicken broth
- 1/3 cup tequila
- 1/8 teaspoon ground red pepper
- 1 cup onion, finely chopped
- 2 tablespoons fresh garlic, minced
- 1-1/2 cups uncooked arborio rice
- 1 cup red bell pepper, seeded and chopped
- 1 cup shredded Monterey Jack cheese
Preheat oven to 400 degrees.
Combine corn and 1 tablespoon of the oil on a cookie sheet. Toss to coat corn. Spread in single layer on pan. Bake 20 to 25 minutes until corn starts to brown, stirring halfway through baking time.
Combine corn, beans, tomatoes, cilantro and lime juice in large bowl. Cover with plastic wrap and set aside.
Bring chicken broth, tequila and ground red pepper to a simmer in large saucepan over high heat. Reduce heat to low. Cover and keep warm.
Do not boil.
Heat remaining tablespoon of oil in Dutch oven over medium-low heat. Add onion and garlic. Cook 1 minute or until onion is tender. Stir in rice and bell pepper and then reduce heat to low.
Stir 1 cup of the warm broth mixture into the rice mixture. Cook and stir until broth is absorbed. Repeat this process (add a cup of broth, stir until fully absorbed, then add another cup).
This slow process causes the rice to break down and creates the creamy texture that Risotto is known for. It should take about
30 minutes for all of the liquid to be absorbed and the rice to soften.
Remove from heat and stir in cheese. Cover and let stand 5 minutes. Stir just before serving.