I was making a chile paste and soaking Guajillo chiles in hot water to soften them. I didn't want to throw out the soaking water that was left, now a rich brown color and full of smoky chilie flavors, so I saved it. A few days later I was thinking about making risotto and thought, hey, instead of stock, I'll use the chile "tea". A quickly made up another batch to bring the total amount to 5 cups and proceeded to make risotto.
3-4 Guajillo chiles, or other type of large dried chile.
2 shallots, minced
1 Large rutabaga, or several smaller ones, peeled and cut into 3/4\" cubes
3 Cloves of garlic, minced
1/4 cup olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine
4 tablespoons butter
1/2 cup grated romano or parmesan cheese
1/2 cup chopped cilantro
Salt and pepper
1/2 teaspoon ground cumin
Step 1Preheat oven to 450°
Step 2In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for 30 minutes.
Step 3Toss rutabaga with garlic and olive oil, place a cookie sheet and roast about 30 minutes, stirring every 10 minutes to so all sides get browned
Step 4Remove chiles from water, save for another use, and heat soaking water to a simmer and keep it there
Step 5melt 2 tablespoons of butter in a saucepan over medium heat and add shallots. Stir occasionally until shallots are softened, about 6 minutes. Do not brown.
Step 6 Add rice and cumin and stir until rice is coated, about 3-4 minutes.
Step 7Add wine and stir until wine is absorbed.
Step 8Stir in a 1/2 cup or soof simmering chile broth, stirring often, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next. Continue until rice is creamy and the texture al dente. About 20 minutes
Step 9Stir in remaining 2 tablespoons of butter, cheese, roasted rutabaga and cilantro, and salt and pepper to taste. If risotto is too thick, thin with a little more chile broth.
Step 10Enjoy immediately.