Keeping Warm

The coming of fall is punctuated by large metal drums and propane jets on nearly every corner. Green chile vendors from New Mexico bring bushels of Hatch chiles to sell. The air is filled with that wonderful eye-nipping fragrance as the roasters turn the crank on metal cages of chiles over wicked flames.

The coming of fall foretells months of cold here in Colorado. There are plenty of ways to keep warm... fireplaces, skiing until you sweat, old fashioned snuggling, and cooking something good with the bushels of Hatch chiles put up in the fall.

It has been a cold winter. Five bushels have dwindled to 3. Batches of green chile stew, enchiladas, chile pot pie, and other delights have kept us from growing weary of cold nights, something to look forward to during dim days.

It's nearly impossible to get tired of green chile dishes. But sometimes there is that little urge for something different; something new. The internet yields few ideas save for new ways of doing the old recipes. And so, my mind wanders.

Green Chile Risotto

4-5 Cups stock (chicken, fish or vegetable as appropriate)
2 tablespoons butter
1 Cup sliced mushrooms
3 shallots, finely chopped
2 cloves garlic, finely chopped
6 – 8 roasted anaheim or hatch chiles, finely chopped
14 ounces arborio rice
Sea salt and freshly ground black pepper
2 wine glasses dry white wine
2 1/2 ounces butter
3 1/2 ounces freshly grated Parmesan or asiago

Heat stock and leave on stove on low. In a separate pan heat 1 Tbsp butter. Add mushroom and saute until browned. Remove to a bowl. Melt the other Tbsp butter. Add the shallots, garlic and peppers and saute for about 3 minutes.

When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stir constantly until rice is translucent. Add wine and keep stirring.

Once the wine has cooked into the rice, add a ladleful of hot stock and a good pinch of salt. Stir continuously. Turn down the heat to a moderate simmer so the rice doesn't cook too quickly on the outside. Continue adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed completely before adding the next. This will take around 15-25 minutes. Continue adding stock until the rice is soft but with a slight bite.

Remove from the heat and add mushrooms, butter and cheese. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. Serve immediately.