Hatch Chile and Goat Cheese Risotto

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.

Now, time for the arm workout.

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.

Stir in goat cheese and half-and-half. Add salt and pepper to taste.

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.

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!