Ingredients
2 poblano peppers, roasted, seeded and peeled (canned green chile is fine too)
6 cups chicken broth
3/4 cup white wine
5 tbsp extra virgin olive oil
1 medium onion, chopped
1-1/2 cups arborio rice
1 ripe (yellow with spots)plantain, peeled and sliced 1/4 inch thick
1/2 pound Spanish chorizo, sliced into 1/4 inch thick (a spicy pre-cooked chicken sausage is a fine substitute)
1 cup grated parmesan cheese (preferably) parmagiano reggiano
1/4 cup cilantro, finely chopped
Preparation
Brown plantain slices in 2 tbsp. olive oil in non stick pan and lightly salt. Place on a plate with paper towels in the oven at lowest setting to stay warm. Put poblanos in the blender with 2 cups of the broth and blend until thin, strain into saucepan with remaining broth and place on the back burner on medium heat, lower if it starts to boil. Heat olive oil over medium heat in a large, heavy saucepan and add onion. Saute until soft, then add rice, making sure to coat the rice with oil. When rice is slightly toasted and smells nutty, add wine and stir until all wine is absorbed. Add just enough of the green chile/chicken broth to cover the rice and stir till it’s absorbed. Repeat this process until rice is cooked just al dente, about 20 minutes. You may not use all of the broth. Just before the rice is finished sautee the chorizo in the same pan used for the plantains, until heated through and beginning to brown. Drain on paper towels. Add chorizo and plantains to risotto. Season to taste. Turn off heat, add cheese and mix gently. Garnish with chopped cilantro. Serve immediately.
