Creating a fusion recipe mixing Italian tradition with Mexican flavors and ingredients to develop this Mexican Green Chili Risotto.
Begin by heating the oil in a Dutch oven. Add the onions and peppers and cook for 4 - 5 minutes. Next, add the spices and mix well cooking for 1 minute. Add the arborio rice and toast for 2 minutes. Take heated stock and add one cup at a time. Once absorbed, add the next cup of stock. After 3 stocks have been absorbed, add the green chilis. Mix well and then add the passata. SImmer for 2 minutes.
Check the doneness of the rice, and add more stock if needed. Finish by adding the cotija cheese. Mix well.
Garnish with cilantro - serve and enjoy!