Habenero Corn Risotto

Habenero Corn Risotto

This has got to be one of my favorite all time recipes. I am a big spice fanatic and this is an excellent dish to really add some heat without sacrifices the dish's wonderful flavor. If you buy some of the items in bulk such as the rice and chicken broth, it is an easy go-to dinner that will taste better than most restaurants can compete with. Cooking time will be about 45-55 minutes, but trust me, it's worth it!

Ingredients:
-5-7 cups chicken broth
-1-2 cups Arborio rice
-1 cup chopped onion
-1 cup frozen white corn
-3 tsp ground cumin
-1/2 habenero pepper, finely chopped (or more for extra heat)
-2 cups grated parmesan cheese
-2 tbsp butter
-2 tbsp oil
-4 cloves garlic, finely chopped or pressed
-salt and pepper to taste

Directions:
In a large, deep pan, heat oil and butter over medium heat. In a smaller pan, simmer chicken broth over low heat. Add onions and garlic to large pan, cook 4-5 minutes or until onions start to turn translucent. Add cumin and habenero, cook for 1-2 minutes longer. Now add the rice and cook for 2 minutes, or until rice turns opaque. Now add about 1 cup warm chicken broth and stir with rice. Keep adding bits of chicken broth as rice soaks it up, don't let mixture run dry. After about 10-15 minuted, or until rice is starting to become tender, add frozen corn and 1/4 cup cheese. Keep adding in cheese every 4-5 minutes, or about every other chicken broth addition, until the cheese is used up and rice is al dente. Serve on a plate with some freshly grated parmesan over the top. Enjoy!