Hatch Chile And Goat Cheese Risotto

• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1/2 whole White Onion, Chopped Or Food Processed
• 3 whole Hatch Chile Peppers (2 Mild, One Hot)
• 1 clove Garlic, Chopped
• 1 cup Risotto Rice
• 3 cups Chicken Stock
• 4 ounces, weight Goat Cheese
• 1 Tablespoon Half-and-half
• 1 dash Salt And Pepper

1. In a large saucepan over medium heat, combine butter and olive oil. Once butter is melted, add onion, peppers, and garlic. Saute for about 5 minutes. Add risotto rice, stir and saute for about two minutes.
2. Now, time for the arm workout.
3. Add in 1 cup of chicken stock. Continue stirring until it is absorbed. Repeat this process, adding one cup at a time, until the risotto is a creamy smooth texture, with no bite to it. Once the liquid is all absorbed, turn heat to low.
4. Stir in goat cheese and half-and-half. Add salt and pepper to taste.
5. I had green onions, additional goat cheese, and hatch peppers on the side so you could sprinkle on a little more if desired. You can also used roasted hatch peppers to get a deeper pepper flavor and a milder heat.
6. This recipe was selected as a finalist for the Central Market hatch chile pepper contest. It didn't win, but came in close at second!

butter, olive oil, white onion, hatch, clove garlic, chicken, cheese, salt

Taken from tastykitchen.com/recipes/sidedishes/hatch-chile-and-goat-cheese-risotto/ (may not work)