Roasted Poblano and Mushroom Risotto

Ingredients:

• 2 poblano chile pepper
• 6 tablespoons unsalted butter
4 ounces oyster mushrooms, chopped
• 4 ounces shiitake mushrooms, chopped
• 5 cups vegetable stock
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1-1/2 cups arborio rice
• Sea salt
• Freshly ground black pepper
• 1/4 cup queso fesco, crumbled plus more for garnish

Preparation:

Roast the poblano directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes.

Place roasted peppers in a bowl and cover with plastic film and when cool, peel off blackened skin. Tear open and pull out the seed pod, stem, and chop.

Heat 2 tablespoons of unsalted butter in a 12” Nonstick Fry Pan over medium-high heat. Add mushrooms, and cook until mushrooms begin to soften. Remove from pan and set aside.

Bring stock to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.

Meanwhile, heat 2 tablespoons unsalted butter in a large saucepan over medium. Add onion and cook, stirring often, until very soft, 8–10 minutes.

Add garlic and cook, stirring, until softened, about 1 minute.

Add rice; cook 1 minute, stirring to coat.

Stir in 1-1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2-1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock. Stir in sea salt and freshly ground black pepper.

Remove from heat and stir in the remaining unsalted butter and cheese along with the reserved poblanos and mushrooms.

Serve risotto with crumbled cheese.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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