1 1/2 cups arborio rice
1 T olive oil
1/2 finely chopped onion
1 clove crushed garlic
1/2 tsp salt
1/4 tsp cumin
a sprinkle or two or three of Cumin to taste
6-7 cups of broth/stock (if stock, you may need more salt)
1 can tomato paste
a splash or two tequila (optional)
1/3 cup sour cream
1/4 cup chopped green onions
1/3 cup grated queso fresco
First, combine your stock and tomato paste and bring to a simmer.
Start the rice by lightly toasting the arborio rice with your onions and olive oil. The rice is ready when you start to see a light brown toasty color on at least half of the grains of rice. You will also notice the rice grains becoming slightly translucent. Add the cumin, salt, garlic and chipotle and allow to become fragrant.
When your risotto has reached the desired consistency, add a bit more broth to loosen it and the sour cream once you have turned off the heat. Put into a serving dish, preferably a large shallow dish and garnish with the cheese and green onions. Serve!
I hope you enjoy!
P.S. If you want to make your risotto a little in advance, remove from heat when it is almost done, and allow it to sit until you are ready to serve. Heat, add broth to bring to desired consistency, finish and serve.