It is a new week (Week 2) and I am continuing to work my way through the Smitten Kitchen Cookbook.
Challenge #4: Corn Risotto Stuffed Poblanos. This recipe is a fun and creative way to have a Mexican themed dinner. Risotto is so much fun to make and taste amazing when you make it. Unfortunately, I did not have risotto rice when I made this dish but I substituted for brown rice and it still came out amazing. This is a great Sunday night meal that takes some time and patience but it comes out amazing! You will have plenty of leftovers for the week which is the best kind of Sunday night meal.
Corn Risotto Stuffed Poblanos
Serving Size: 4
Total Time: 55 minutes
Source: Recipe adapted by Smitten Kitchen Cookbook.
4 large fresh poblano peppers
6 cups vegetable stock
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
2 cups arborio rice or brown rice
1/2 cup Mexican beer or medium in color beer
1 1/2 cups fresh corn kernels (from about 2 cobs), or 1 1/2 cups frozen and defrosted corn kernels
3/4 - 1 cup Monterey jack cheese
Salt and freshly ground black pepper, to taste
1/4 cup crumbled queso fresco or goat cheese
3 tablespoons sour cream
1 tablespoon milk (or lime juice)
Fresh cilantro, chopped, for garnish
Step 1: Prepare the peppers. If you have a gas burner, place chiles directly onto gas burners and turn flame to high. Using tongs, rotate chiles frequently until their skins are blistered on all sides, about 4-6 minutes each. If you are like me and don’t have a gas stovetop, you can roast the chiles under the broiler (also turning frequently). Put blackened chiles in a ziplock bag and let steam. Once slightly cooled, remove the skin with a paper towel or by hand.
Step 2: Make the risotto. I did this step with brown rice but you can also do it with risotto rice. Both options come out well. Heat a larger saucepan or dutch oven over medium heat. Once the pan is hot, add olive oil and heat through. Add onion to hot oil and sauté until soft and translucent, about 8 minutes. Add the garlic and cook one minute longer.
Step 3: Add the rice to the pot and stir for a minute or two, until it becomes lightly toasted. Pour in the beer, scraping up any stuck bits from the bottom of the pan. Let the beer simmer for a minute or so, until it’s almost disappeared.
Step 4: Add one cup of warm stock into the rice mixture and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing the stock to absorb before adding more, and stirring often. I added about 5 cups of water in total. Along with the final addition of stock, add the corn. The total cooking time for the rice is about 30-40 minutes, after which it should be soft. Once all the stock and corn are added and the stock is absorbed, stir in the Monterey jack cheese and salt and pepper to taste. Remove risotto from heat.
Step 5: Assemble and Bake: Preheat your oven to 400 degrees. Cut a slit lengthwise in each chile and remove the seeds and membranes as best you can. You can leave the stems on or remove them. Fill each chile with risotto and arrange stuffed chiles in a baking dish. Sprinkle with the queso fresco or goat cheese. Bake for 10-15 minutes, until the top, begins to brown.
Step 6: In a small dish, whisk together the sour cream and milk (or lime juice) with a pinch of salt. Drizzle the mixture over the hot chiles. Garnish with cilantro.
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