Risotto with Chiles & Rutabaga

As prepared by Chef Peter Birk of Ray's Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Serves 6


  • 1-2 guajillo chiles, or other type of large dried chile
  • 1 shallot, minced
  • 1 large rutabaga, or several smaller ones, peeled and cut into ¾” cubes
  • 3 cloves of garlic, minced
  • ¼ cup olive oil
  • 1 ½ cup arborio rice
  • ½ cup dry white wine
  • ½ cup grated parmesan cheese
  • ½ cup chopped cilantro
  • Salt and pepper
  • ½ teaspoon ground cumin


  • Preheat oven to 450°
  • In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for 30 minutes.
  • Toss rutabaga with garlic and olive oil, place a cookie sheet and roast in oven about 30 minutes, stirring every 10 minutes to so all sides get browned.
  • Remove chiles from water and mince.
  • Melt 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.
  • Add rice and cumin and stir until rice is coated, about 3-4 minutes. Add wine and stir until wine is absorbed.
  • Stir in a ½ cup or so of simmering chile broth, stirring often, until liquid is absorbed.
  • Continue adding broth ½ 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.
  • Stir in remaining 2 tablespoons of butter, cheese, roasted rutabaga, chiles, cilantro
  • add salt and pepper to taste.
  • If risotto is too thick, thin with a little more chile broth.