Tasty Delights-- Tex Mex Risotto #FuckingAssholeGrain

Let's just start by saying Risotto is fucking bitch! Oh. My. Word.

Honestly. This rice has serious attitude problems.

Another HelloFresh box. This one was HARD! They come in levels of easy, medium, advanced and, yeah. They weren't lying. This was a difficult dish and took a damn bit longer than theirs usually do. Most are like 20-30 minutes max to make. This took me over an hour. Fucking A! But it was delicious.

It looks so unassuming at this point.

First up was roasting the corn and pepper whole. That took a while but easy enough!

While that was going some shallots, garlic and a jalapeno were sauted. I was a spot nervous about the heat from the jalapeno. Especially after needing to taste something and getting some tongue tingling happening. But in the end it was good even to this very very wussy girl.

And here's where things got dicey. That damn rice.

So you have to cook it first until it's translucent. I maybe did this? I don't know. It never totally got that way but eh.

Then adding the veggie stock. Slowly.

SLOWLY. Half a cup at a time. Stirring each time until it's near absorbed. Then repeating the process.

It's supposed to get puffy (check!) and creamy (fuck!) as this goes along.

Anyways. While it's puffing and creaming chop up the roasted bell pepper and shuck the roasted corn. 

FINALLY SOMETHING THAT WAS FUCKING EASY!

Then pretend the rice has actually gotten creamy and add your cheese, corn and peppers to the pan.

And mix.

Not the prettiest of things but I did like the color pop!

Yeah. Mine never got to creamy status like their photo suggested.

But it was pretty dang tasty! I ate it all. I sure did.

Would I do it again?

Bitch, please! No, ma'am.

If I crave risotto I'll take my ass to a damn restaurant.

Unless it's one of those things where as time passes you forget how fucking horrible it was and talk yourself into making it again.

Because really you're a masochist.

A foodie masochist.

~

If you'd like to try HelloFresh you can use my sign up code and get $40 off your first box. It is a fun subscription even when Risotto tries to kick your ass. Go HERE.

Tex Mex Risotto Recipe

Ingredients:

• 1 Red Bell Pepper
• 1/4 cup Monterey Jack Cheese
• 1 corn cob
• 3/4 cup Arborio Rice
• Cilantro (I left this out becuase cilantro is the devil)
• 1 cubbe Vegetable Stock or 3 cups veggie broth
• 2 clove Garlic
• 1 Shallot
• 1 teaspoon Cumin
• 1 ounce Pepitas
• 1 Jalapeño
• 1 tablespoon Olive Oil
• Salt/Pepper

Directions:

• Bring 3 cups water and stock concentrate (or just 3 cups veggie broth) to a simmer in a medium pot over medium-low heat. 
• Mince garlic and shallot. Finely chop jalapeño, removing ribs and seeds if you prefer less heat.
• Place bell pepper and corn under broiler. Broil, turning occasionally, until skin is blackened all over. Then remove and place pepper in a dish with cover and let steam 15 minutes. 
• Heat 1 TBSP olive oil in a large pan over medium heat. Add garlic, shallot, and jalapeño. Cook, tossing, until softened, 4-5 minutes. Stir in cumin. Season with salt and pepper.
• Add rice to pan. Cook, stirring, until grains are translucent, 1-2 minutes. 
• Reduce heat to medium-low. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes. Season with salt and pepper.
• Roughly chop cilantro. 
• When bell pepper is done steaming, peel and discard blackened skin. Halve, core, and remove seeds, then slice into thin strips.
• Once risotto is done cooking, stir in bell pepper, corn, Monterey Jack cheese, and half the cilantro. Season with salt and pepper. 
• Divide between plates and sprinkle with pepitas and remaining cilantro.

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

I'll share my delights and my disasters. Yall feel free to join in and create your own posts, share your favorite recipes, what have you. If you have a recipe suggestion just let me know!

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