Chile Infused Risotto With Roasted Rutabaga

• 3-4 Guajillo chiles, or other type of large dried chile.
• 2 shallots, minced
• 1 Large rutabaga, or several smaller ones, peeled and cut into 3/4" cubes
• 3 Cloves of garlic, minced
• 1/4 cup olive oil
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 4 tablespoons butter
• 1/2 cup grated romano or parmesan cheese
• 1/2 cup chopped cilantro
• Salt and pepper
• 1/2 teaspoon ground cumin

1. Preheat oven to 450u0b0
2. In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for 30 minutes.
3. Toss rutabaga with garlic and olive oil, place a cookie sheet and roast about 30 minutes, stirring every 10 minutes to so all sides get browned
4. Remove chiles from water, save for another use, and heat soaking water to a simmer and keep it there
5. melt 2 tablespoons of butter in a saucepan over medium heat and add shallots. Stir occasionally until shallots are softened, about 6 minutes. Do not brown.
6. Add rice and cumin and stir until rice is coated, about 3-4 minutes.
7. Add wine and stir until wine is absorbed.
8. Stir in a 1/2 cup or soof simmering chile broth, stirring often, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next. Continue until rice is creamy and the texture al dente. About 20 minutes
9. Stir in remaining 2 tablespoons of butter, cheese, roasted rutabaga and cilantro, and salt and pepper to taste. If risotto is too thick, thin with a little more chile broth.
10. Enjoy immediately.

guajillo chiles, shallots, ones, garlic, olive oil, arborio rice, white wine, butter, grated romano, cilantro, salt, ground cumin

Taken from food52.com/recipes/3761-chile-infused-risotto-with-roasted-rutabaga (may not work)