---------- Recipe via Meal-Master (tm) v8.05
       Title: Jalapeno Risotto With Monterey Jack Cheese
  Categories: Main dish, Rice
       Yield: 6 Servings
       6 c  Unsalted chicken stock*
     1/2 c  Unsalted butter
       1 c  Onion, minced
       6 md Jalapeno peppers, seeded,
       1    Clove garlic, minced
   1 1/2 c  Arborio rice
       1 c  Monterey Jack cheese
   * up to 7 cups OR use 5 cups canned broth diluted with 2 cups water
   1. In heavy saucepan, bring stock to boil over high heat. Remove from heat
   and keep warm. 2. In large heavy saucepan, melt butter over moderately low
   heat. Add onion, jalapenos and garlic and cook, stirring occasionally,
   until softened, 6 to 8 minutes. Add rice and stir to coat well with butter.
   Stir in 1 cup hot stock and cook, stirring, until liquid is absorbed (10 to
   12 minutes). 3. Continue to cook risotto; add hot stock 1/2 cup at a time
   and stir until absorbed and grains are just tender but still firm to bite,
   30 to 40 minutes. 4. Grate cheese. Stir 1/3 cup cheese into risotto. Cover
   and let stand 3 minutes. Serve on plates and pass remaining cheese and
   pepper mill separately.