Latin Risotto
Ingredients
- 3 1/2 to 4 cups chicken stock or vegetable stock
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 Poblano chilies, roasted, julienned
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 11/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Manchego cheese
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