I’ve lived in New Mexico all my life, so green chili is pretty much a staple to me. Since Billy is a transplant, he seems to think that New Mexican’s use green chili for way too many things (like pizza and beer). Never the less, when we were out to eat a few weeks ago and he saw Parmesan risotto with a green chili white wine sauce, he had to order it. He cleaned his plate and was determined to recreate the dish at home…I think it’s probably safe to say that he’s turning in to a true New Mexican.

We pretty much made just a basic risotto and created a sauce to put on top, and it was amazing. It was one of the easiest risottos I’ve done in a while, but also one of the most flavorful.

Here’s what you’ll need:
Risotto
– 3 to 4 cups vegetable broth
– 3 tablespoons butter
– olive oil
– 1 onion, chopped
– salt and pepper
– 1 cup Arborio rice
– 1/2 cup white wine
– 1/4 Parmesan cheese
Sauce
– olive oil
– 1/2 of an onion, chopped
– 3 to 4 ounces green chili, chopped (2 or 3 fresh green chilies or 1 small can)
– salt and pepper
– 1/2 cup white wine

Bring the broth to a boil, then reduce to a slow simmer and let it sit throughout the cooking process — the idea here is that all liquid additions to the rice are warm. In a separate pot (or high-sided pan large enough to hold the rice once it’s cooked), heat two tablespoons of the butter and a drizzle of olive oil over medium-high heat. Saute the onion until translucent, about three minutes. Season with salt and pepper (and a few red pepper flakes, if you like). Add the rice and stir to coat each grain with butter. Next, begin adding liquid, one half cup at a time, starting with the wine. Stirring constantly, let the liquid simmer until it has evaporated almost completely, about three minutes per addition. Continue adding liquid, stirring and evaporating until thre rice is cooked through and creamy, about 20 minutes after the first addition of liquid.

Meanwhile, heat a drizzle of olive oil in a skillet over medium-high heat for the green chili sauce. Saute the onion until translucent, about three minutes. Season with salt and pepper. Add the green chili and continue to saute for another two or three minutes. Add the white wine and let simmer until reduced by half, or until there is a good amount of liquid to create a sauce for the rice.

Once the rice is cooked, turn off the heat and stir in the Parmesan and remaining tablespoon of butter and season with salt and pepper if necessary. Spoon onto a plate and cover with the green chili and white wine sauce.

Parmesan Risitto with Green Chili Sauce

Considering we had really no idea what we were doing when going into this, it turned out awesome. Billy was in charge of make the sauce since he was the one that devoured the version we had at the restaurant. It was spot on, let me tell you. The flavors from both the green chili and the wine really went well together and added a ton of flavor to the risotto. The green chili wasn’t overpowering, but it added so much flavor to the dish as a whole. I think the sauce would go great on any type of plain rice (or other grain, like quinoa) as a flavor enhancer. Plus…if you live in New Mexico, green chili has to be a part of every meal and this is certainly a new way to do it!
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