Mexican Chicken Risotto with Goat Cheese

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I’m too exhausted to go into great detail about this dish, but here’s a recipe. The ingredients are fairly flexible. What’s important is that they play on both Mexican and Italian flavors, a fusion of cuisines. A note about risotto: DO stir it often. It’s unnecessary to stir it “constantly” for the full twenty minutes or so as many directions will say; just make sure you stir it every few minutes so that the grains cook evenly. As long as you keep the temperature to medium-low you shouldn’t have to worry about anything burning.

Here you are:

  • Garlic
  • Onion
  • Olive oil (for frying garlic, onion, then rice for about a minute before adding broth)
  • Arborio rice
  • Chicken broth
  • Green bell pepper (or jalapeno, if you want it spicier)
  • Red bell pepper
  • Fresh tomato (optional; I didn’t use it tonight, but sometimes I do if I have a lot on hand)
  • Chicken breast, chopped into pieces (to be sauteed with the peppers before adding to the risotto at the end)
  • Salt
  • Pepper
  • Chipotle powder
  • Cayenne
  • Lime juice
  • Goat cheese (stir in with half and half once the grains are cooked, stir until melted)
  • Half and half*
  • Green onions, as garnish
  • Basil, as garnish (I highly recommend the basil; it gives the dish a needed touch of sweetness)

*If the risotto gets too thick, at this point, add more broth, then taste again to make sure the spices are still balanced right

 

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