Southwestern Risotto

Submitted by: Admin on 02/02/2008

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Ingredients

2 Tbs. unsalted butter; divided
1/2 cup finely chopped leeks, whit part only
1/4 to 1/3 cup chopped mild green chile, such as Anaheim
2 garlic cloves, pressed
1 cup arborio rice
1/2 cup chicken broth
1/2 cup dry white wine
2 1/4 to 2 1/2 cups goat milk, at room temperature
1/2 cup shredded Parmesan cheese
2 to 3 Tbs. minced cilantro

Directions

1. In a heavy, 2 qt. saucepan (nonstick works best), Melt 1 Tbs. of the butter. Add leeks, chili and garlic; cook over medium high heat, stirring occasionally, for 2 to 3 minutes. Add rice and continue to cook, stirring, for 3 minutes. MIx in broth; simmer over medium heat until absorbed, stirring occasionally. add wine and continue to cook, stirring occasionally, until absorbed.
2. Start adding the goat milk, 1/2 cup at a time, stirring constantly, until rice has absorbed as much milk as possible. This will take 20 to 25 minutes. The mixture should be thick, creamy and slightly chewy.
3. Stir in remaining butter and cheese. garnish with cilantro and serve immediately. Makes 4 servings.
Beth DeBruyne

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