Goat & Jack Risotto with Hatch Chile

YIELD: 4 servings


  • 2 tablespoons butter
  • 1 tbsp. olive oil
  • 1/2 white onion, chopped
  • 3 hatch chile peppers, seeded and chopped, food processed
  • 1 clove garlic, chopped
  • 1 c. risotto rice
  • 3 cups chicken stock
  • 4 ounces goat cheese
  • 1/2 c. pepper jack cheese
  • 1 tbsp. half & half
  •  Salt and pepper, to taste


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.

Add in one 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. This process can take up to 30 minutes.

Stir in goat cheese, pepper jack, and half & half. Add salt and pepper to taste.