28 February, 2020
Okay, I know that risotto is traditionally an Italian thing. And don’t get me wrong, I love me some Italian food, but sometimes I want some Mexican food, and I don’t want Spanish rice with it. So I thought I would do some experimenting with turning an Italian favorite of mine into a nice add-on to some Chili Rellenos.
First, these Chili Rellenos. These come together really easy. One can of whole Anaheim Chilis holds about 4-5 chilies. I stuffed mine with a combination of pepper jack cheese, and shredded “mexican blend” cheese from the grocery store. I rolled in flour with some cumin, and then egg wash, and then in the air fryer for about 14 minutes. Turned out perfect!
For the risotto, you can follow the instructions on the arborio rice package if you like. I make mine by dicing an onion, then I saute the onion in oil and butter until it’s soft, maybe 2-3 minutes. Then I add in the rice, stirring for a couple of minutes. Then I start to add in the chicken broth, starting with one cup, and stirring until it is incorporated. Then another cup, stirring until it is fully absorbed. At this point I added the green chili, olives, and cheese. Stirring to mix in well. Then I added the last cup of the chicken broth, cooking until it’s completely absorbed.
Then I served the rellenos on top of the rice, and I was happy. 🙂 You could add salsa to the risotto, too, if you desire, but I liked the taste of the chilis, olives, and mexican blend cheese.
(Makes about 3 cups)
- 1 Cup Arborio Rice
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1/2 Onion, diced
- 3 Cups Chicken Broth
- 1 Can Sliced Olives
- 1 Can Anaheim Chilis, diced
- 1/2 bag Mexican Blend cheese, shredded
- In a large saucepan, heat oil and butter over medium heat. Once melted, add the diced onion and saute until soft, around 2-3 minutes.
- Add in the rice and saute for another 2-3 minutes.
- Add in the first cup of the chicken broth, stirring constantly until the moisture is all absorbed by the rice. Then add in the second cup of broth, and continue to stir.
- Once the broth is absorbed, add in the chilis, olives and cheese, stirring until well mixed. Then add in the final cup of chicken broth, stirring until completely absorbed.
- Garnish with salsa, cilantro, avocado, or any other southwestern flavor you like, and enjoy!