Another dinner success compliments of Smitten Kitchen. I spotted heaping piles of poblano peppers at the farmer's market last weekend and was instantly inspired. I've had the recipe for SK's corn risotto stuffed poblano peppers bookmarked for ages, and this was just the sign I needed to dust off my cookbook and try it for myself.
Our recipe was a little varied; I was short a little chicken stock, but ended up using the full beer as part of the cooking liquid instead of the half recommended. Also, had some Beecher's Flagship cheese in the fridge, so added that to the risotto for a little extra oomph. Worked like a charm.
image/myphotos
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