Ingredients
- 2 garlic cloves, smashed
- 1 carrot, roughly chopped
- 1/2 onion, roughly chopped
- 1 small rosemary sprig
- 1 bay leaf
- 10 pepper corns
- 3 tablespoons cilantro
- 3 dry de arbol chiles
- 6 cups water
Preparation
Step 1
1. Add all ingredients to a pot. Bring to a boil. Lower the heat, cover and simmer for 45 min. Strain.
Now to the risotto part: if you want a full recipe, let me know. I made two changes to the original recipe: using Cheddar cheese instead of Parmesan and using red onions instead of regular ones.
Note: my SLR camera told me to charge my battery as soon as I started working on this post. Thus, the photographs you see here were shot with my point/shoot camera. Ugh, the difference is huge.
1. In oil cook chopped red onions.
2. Add aborio rice and cook for a few minutes, making sure each grain is coated with oil.
3. Add a bit of wine, and cook until it evaporates. In several batches, add the broth, making sure it is cooked off before adding more.
4. Once the rice is cooked through, add the toppings: I added a cup of defrosted peas and roasted red and yellow peppers.
5. Next, add cheese, let it melt. Let the mixture sit for a few minutes before serving.