Jalapeno Risotto

Directions

1. In a saucepan heat 1/2 of the olive oil over medium heat.
2. Add the red onion and garlic. Sauté until translucent. Add the minced jalapeno chile and toasted cardamom pod seeds.
3. Remove the saucepan from the heat and stir in the chicken broth and the tequila. Return to the heat. Bring to a boil and lower to a simmer.
4. In the saucepan heat the remaining olive oil over low heat.
5. Stir in the Arborio rice and toast for 5 to 7 minutes. Constantly stirring the rice.
6. Add 1 1/2 cups of the simmering chicken broth. Continue to stir until the broth is absorbed.
7. Add an additional 1/2 cup of broth and continually stir until the broth is absorbed. Repeat until the broth is all used up.
8. Stir in the butter, Parmesan cheese, jack cheese, and cilantro.
9. Add salt and black pepper to taste. Serve immediately.