Roasted Hatch Chili Sweet Corn Risotto

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Roasted Hatch Chili Sweet Corn Risotto

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A rich, creamy, Hatch Chile risotto courtesy of Kirby's Steakhouse in The Woodlands.


  • 2 qts  Chicken Broth
  • ¼ cup  olive oil/canola oil blend
  • 1  Lg. Shallot, finely chopped
  • 2 cups  Arborio Rice
  • 1 cup  Dry White Wine
  • 1/3 cup  Aged White Cheddar, grated
  • 1/3 cup Parmesan Cheese, grated
  • 2 oz.  Heavy Cream
  • 2 oz.  Jumbo Lump Blue Crab
  • 1  Med-Large Hatch Chile
  • 1  Med-Large Ear of Corn
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Blackening Seasoning (Optional)

Recipe Info

  1. Place Chicken Broth in saucepan on low heat, barely simmering. In a separate large wide pot, or Dutch oven, heat oil blend on medium heat. Add shallots and sauté until translucent. 
  2. While stirring, add rice until coated for 1-2 minutes. Stir in white wine and simmer until liquid is absorbed into rice. Pour ladle of heated chicken broth onto rice, stirring constantly until rice absorbs liquid. 
  3. Continue process until rice is al dente (about 20-30 minutes). Add heavy cream and mix until incorporated. Taste as you go for texture, and add salt and pepper to taste. 
  4. Remove from heat and add diced hatch chiles, corn, and blue crab. Stir until everything is mixed nicely. Finish by adding the white cheddar and parmesan cheese. Garnish with fresh lump crab and blackening seasoning (Optional)

For the Roasted Hatch Chiles:

Toss Hatch Chile in olive oil. Place on grill or oven and roast until nicely charred. Let rest for 2-3 minutes then de-seed and peel charred skin away, then dice.

For the Roasted Corn:

Place corn on grill or oven and roast until nicely charred (approx. 2-3 minutes on each side). Let rest for 2-3 minutes then cut kernels off cob.

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