Chile Infused Risotto With Roasted Rutabaga

1. 1

   Preheat oven to 450u00b0

2. 2

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

3. 3

   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

4. 4

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

5. 5

   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.

6. 6

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

7. 7

   Add wine and stir until wine is absorbed.

8. 8

   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

9. 9

   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.

10. 10

    Enjoy immediately.

No additional tips available.