Greetings fellow culinary enthusiasts!  I started this column with the idea that everything I shared would be quick and easy.  Recently my cooking style has taken on a flare for making ordinary dishes with a Texas or Tex-Mex touch.  This creation is easy but not necessary quick, but I really wanted to share it…so here it is.

Texas Risotto

Melt two heaping tablespoons of butter flavored Crisco in large skillet over medium heat.  Add a half cup diced purple onion, a half cup diced red pepper and one and a half cups risotto and sauté until rice is slightly brown.  Add one half cup Lone Star beer.  Kick up the heat to medium high and stir until almost completely absorbed then add a mixture of one cup Goya Sofrito dissolved in four cups chicken broth one cup at a time.  Stir constantly and only add the next cup when liquid is almost completely absorbed.  On the last cup, add a half cup grated queso fresco and a couple tablespoons of freshly chopped cilantro.  Rice should be tender and smooth not clumpy and gooey.

Can be garnished with additional grated queso fresco and chopped cilantro.  This recipe was created as an attempt to seize a typical Italian dish and make it ours.  The dish is very rich and should serve about 6 people as a side dish with enchiladas or even brisket.  Approximate cooking time one hour.  Enjoy!