SW-VEG risotto filled rellenos

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<mx2 source= " MasterCook 6.0 " date= " December 13, 2000 " >

<Summ>

<Nam>

Risotto And Corn Chile Rellenos

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<RcpE name= " Risotto And Corn Chile Rellenos " author= " Stephan Pyles in

Southwestern Vegetarian " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Risotto And Corn Chile Rellenos

 

Recipe By :Stephan Pyles in Southwestern Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : New Import Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each ears of corn

1 tablespoon olive oil

1/4 cup diced red bell pepper

2 jalapeno chiles -- seeded, minced

1 small onion -- minced

4 cups vegetable stock

2 tablespoons unsalted butter

1 cup arborio rice

1/2 cup white wine (chardonnay)

3/4 cup grated parmesan or asiago cheese

salt to taste

12 roasted poblano chiles -- peeled (stems intact

 

For the risotto filling: Preheat oven to 350 degrees. Cut the corn kernels

from the cobs and set aside. In a saute pan set over medium heat, heat the

olive oil until lightly smoking. Add the bell pepper, jalapenos, and half

of the onion to the pan and saute for 2 to 3 minutes. Add the garlic and

reserved corn kernels and saute for 3 to 4 minutes longer, or until the

corn is just tender. Remove from the heat and reserve.

 

In a saucepan, bring the stock to a simmer. Meanwhile, heat the butter in

a heavy saucepan set over high heat. Add the remaining onion and saute for

one minute. Reduce the heat to medium and add the rice. Stir for one

minute, making sure each grain is coated with butter. Add the white wine

and cook until it is completely absorbed, while stirring, about 3 minutes.

Add 1/2 Cup of the simmering stock and stir with a wooden spoon until it

is completely absorbed. Continue adding stock in 1/2 cup increments until

1/2 cup of stock remains, stirring until each addition is absorbed. After

approximately 25 minutes, the rice should be almost tender, but still a

bit al dente.

 

Add the reserve corn mixture and the remaining 1/2 cup of stock and stir

until completely incorporated. Remove the pan from the heat. Finish the

risotto by stirring in 1/2 cup of cheese and season with salt. Set aside

to cool to room temperature.

 

Carefully split the poblanos down one side, leaving the stems intact.

Remove all the seeds and veins with a sharp knife and carefully stuff the

poblanos with the rice mixture. Place the rellenos on a baking sheet and

cover with the remaining 1/2 cup of cheese. Bake in the oven for 12

minutes or until the cheese is slightly golden brown. Transfer the

rellenos to a serving platter. The rellenos can be stuffed and made 1 day

ahead.

 

ROASTING PEPPERS: Chiles and peppers should be roasted quickly and turned

frequently, and there are several methods you can use. They can be roasted

on a hot grill, broiled, or set on a wire rack over an open flame on top

of the stove. After roasting, transfer the chiles or peppers to a large

bowl and cover with plastic wrap; alternatively, you can put them in a

large paper bag and twist the top to secure. Let them " steam " for about 20

minutes until cool. Then you can peel them using the tip of a sharp knife.

Split the chiles or peppers open with a knife and remove the seeds,

internal ribs, and the stem.

 

If the purpose is to peel the chiles or peppers rather than provide flavor

(preferable for chile rellenos for example) you can dip them in a pan of

vegetable oil heated to 375 degrees until the skin blisters. Remove and

set in a bowl of ice water and when cool enough, peel with a sharp knife.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 416 Calories; 12g Fat (26.7%

calories from fat); 14g Protein; 62g Carbohydrate; 5g Dietary Fiber; 20mg

Cholesterol; 1302mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2

1/2 Vegetable; 2 Fat.

 

NOTES : Stephan loves making chile rellenose -- stuffed chiles --

especially when they vary from the norm. These rellenos definitely

do that. The risotto should be slightly undercooked, as it will be

cooked again int he poblano chiles. These rellenos can be served

with the salsa of your choice. (page 114)

 

Nutr. Assoc. : 0 0 0 20103 0 0 0 0 2534 3562 0 4532

 

]]>

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<Serv qty= " 6 " />

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<CatS>

<CatT>

New Import

</CatT>

<CatT>

Side Dishes

</CatT>

</CatS>

<IngR name= " ears of corn " unit= " each " qty= " 2 " ></IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " diced red bell pepper " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " jalapeno chiles " qty= " 2 " >

<IPrp>

seeded, minced

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20103

</INtI>

</IngR>

<IngR name= " onion " unit= " small " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " vegetable stock " unit= " cups " qty= " 4 " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " arborio rice " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " white wine (chardonnay) " unit= " cup " qty= " 1/2 " >

<INtI>

2534

</INtI>

</IngR>

<IngR name= " grated parmesan or asiago cheese " unit= " cup " qty= " 3/4 " >

<INtI>

3562

</INtI>

</IngR>

<IngR name= " salt to taste " ></IngR>

<IngR name= " roasted poblano chiles " qty= " 12 " >

<IPrp>

peeled (stems intact)

</IPrp>

<INtI>

4532

</INtI>

</IngR>

<DirS>

<DirT>

For the risotto filling: Preheat oven to 350 degrees. Cut the corn kernels from

the cobs and set aside. In a saute pan set over medium heat, heat the olive oil

until lightly smoking. Add the bell pepper, jalapenos, and half of the onion to

the pan and saute for 2 to 3 minutes. Add the garlic and reserved corn kernels

and saute for 3 to 4 minutes longer, or until the corn is just tender. Remove

from the heat and reserve.

</DirT>

<DirT>

In a saucepan, bring the stock to a simmer. Meanwhile, heat the butter in a

heavy saucepan set over high heat. Add the remaining onion and saute for one

minute. Reduce the heat to medium and add the rice. Stir for one minute, making

sure each grain is coated with butter. Add the white wine and cook until it is

completely absorbed, while stirring, about 3 minutes. Add 1/2 Cup of the

simmering stock and stir with a wooden spoon until it is completely absorbed.

Continue adding stock in 1/2 cup increments until 1/2 cup of stock remains,

stirring until each addition is absorbed. After approximately 25 minutes, the

rice should be almost tender, but still a bit al dente.

</DirT>

<DirT>

Add the reserve corn mixture and the remaining 1/2 cup of stock and stir until

completely incorporated. Remove the pan from the heat. Finish the risotto by

stirring in 1/2 cup of cheese and season with salt. Set aside to cool to room

temperature.

</DirT>

<DirT>

Carefully split the poblanos down one side, leaving the stems intact. Remove all

the seeds and veins with a sharp knife and carefully stuff the poblanos with the

rice mixture. Place the rellenos on a baking sheet and cover with the remaining

1/2 cup of cheese. Bake in the oven for 12 minutes or until the cheese is

slightly golden brown. Transfer the rellenos to a serving platter. The rellenos

can be stuffed and made 1 day ahead.

</DirT>

<DirT>

ROASTING PEPPERS: Chiles and peppers should be roasted quickly and turned

frequently, and there are several methods you can use. They can be roasted on a

hot grill, broiled, or set on a wire rack over an open flame on top of the

stove. After roasting, transfer the chiles or peppers to a large bowl and cover

with plastic wrap; alternatively, you can put them in a large paper bag and

twist the top to secure. Let them & quot;steam & quot; for about 20 minutes until

cool. Then you can peel them using the tip of a sharp knife. Split the chiles or

peppers open with a knife and remove the seeds, internal ribs, and the stem.

</DirT>

<DirT>

If the purpose is to peel the chiles or peppers rather than provide flavor

(preferable for chile rellenos for example) you can dip them in a pan of

vegetable oil heated to 375 degrees until the skin blisters. Remove and set in a

bowl of ice water and when cool enough, peel with a sharp knife.

</DirT>

</DirS>

<Note>

Stephan loves making chile rellenose -- stuffed chiles -- especially when they

vary from the norm. These rellenos definitely do that. The risotto should be

slightly undercooked, as it will be cooked again int he poblano chiles. These

rellenos can be served with the salsa of your choice. (page 114)

</Note>

</RcpE></mx2>