Chile Infused Risotto With Roasted Rutabaga

Preheat oven to 450u00b0

In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for 30 minutes.

Toss rutabaga with garlic and olive oil, place a cookie sheet and roast about 30 minutes, stirring every 10 minutes to so all sides get browned

Remove chiles from water, save for another use, and heat soaking water to a simmer and keep it there

melt 2 tablespoons of butter in a saucepan over medium heat and add shallots. Stir occasionally until shallots are softened, about 6 minutes. Do not brown.

Add rice and cumin and stir until rice is coated, about 3-4 minutes.

Add wine and stir until wine is absorbed.

Stir in a 1/2 cup or soof simmering chile broth, stirring often, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next. Continue until rice is creamy and the texture al dente. About 20 minutes

Stir in remaining 2 tablespoons of butter, cheese, roasted rutabaga and cilantro, and salt and pepper to taste. If risotto is too thick, thin with a little more chile broth.

Enjoy immediately.