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De726df1 39cf 4817 8f97 6f6f4b95f19e  2016 03 27 08 56 53

-Blanche sundries tomatoes in boiling water for 2 minutes. Towel dry and set aside.
-Roast jalapeños, red peppers, shallots, and garlic at 430F until blistered and tender.
-Blend up with cream, garlic powder, salt and pepper to taste, 2 tsp of olive oil, one whole lemon squeezed in. (Add more cream to decide how hot you want it). Set aside.
-Add 3 tbsp of unsalted butter to a dish and add minced up shallots and garlic (one shallot and 4 garlic cloves) cook until tender.
-Add 1 cup of arborio rice and let it slightly brown. Constantly stirring. Add 1/2 cup of white wine and let it soak up.
- In another pot at 4 cups chicken stock and hear on medium heat and one ladle at a time into the arborio rice until each amount has been soaked up. Stir constantly.
-In another pan add 1 tsp olive oil and add minced red pepper, mushrooms, jalapeños, shallots, chives and stir until well coated and tender. Season with salt and pepper to taste.
-Grate up 1 cup of fresh parm and slowly add to risotto.
-Add sundries tomatoes. Keep stirring until all 4 cups are in. Salt and pepper to taste.
-Using a Baster baste chicken thighs with the roasted jalapeño mix. Cook on medium heat until finished.
-place risotto on plate with the minced veggie mix on top, then chicken thigh and arugula. Drizzle with olive oil, half a lemon, fresh cracked pepper, and fresh parm (chives as well of wanted)