•Arborio rice is a fat, starchy, medium grain rice and it is the most common rice to make risotto in the U.S. Other rices that work well are Roma, Vialone, Carnaroli, Nano and Maratelli. The regular short or long grain rice will not work for this recipe. •The cooking time for risotto is about 30 minutes. You must stay close to the skillet the whole time stirring and testing the rice. It might look like a long time, but trust me, it is worth every minute you spend watching it.
•2 TBSP olive oil
•1/2 cup chopped onion
•1 cup Arborio rice
•1 cup white wine
•4-6 cups chicken broth
•1 poblano pepper, seeded
•handful fresh parsley or cilantro
•salt and pepper to taste
Heat olive oil in a cast-iron skillet or any other heavy skillet. Add chopped onion and saute.
Add Arborio rice and mix well with the onion. Add wine, bring to a boil and reduce heat to low. Simmer and stir constantly until the wine is absorbed.
While the wine is absorbed by the rice blend poblano pepper and parsley with one cup of the chicken broth.
When the wine is absorbed add one cup of chicken broth. Repeat step 2. When that cup of broth is absorbed add poblano mix and repeat. Add another cup of broth.
At this point the rice should be al dente. Taste and adjust seasoning. If the liquid has been absorbed and the rice is still not tender enough, add another cup of broth.
Remove from heat and serve immediately with garlic shrimp.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2009/04/09/poblano-risotto/