Saffron Corn Risotto Stuffed Poblano

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6 large poblano peppers (1 per serving)

1 cup fresh corn

1 cup arborio rice

6 cups vegetable broth

1 teaspoon saffron threads

1 cup pecorino cheese, grated

3 tablespoons butter

salt and black pepper

Preheat oven to 400 F.

Lay poblano flat (the way it naturally sits without falling over).  Cut a slit along one side (refer to picture). Using your fingers, pull the seeds out. Arrange on a single layer on a baking sheet and drizzle generously with extra virgin olive oil. Season with salt and black pepper. Bake for 30-40 minutes, turning over halfway through cooking. Remove from the oven. Set aside.

Heat broth in a pot on medium to high heat. Reduce heat to very low to keep the broth hot during the whole cooking process. In a heavy-bottomed, deep sided pan, melt butter and saute the arborio rice to coat the grains (about 1 minute). Add two full ladels of the vegetable stock to the arborio, plus saffron threads. Stir until all the broth is absorbed. Season with salt and black pepper. Continue to add two ladels at a time repeating the process until the rice is cooked (about 30 minutes). Stir in fresh corn and pecorino cheese.

Preheat oven to 400 F.

Stuff poblano with risotto.  Arrange in a single layer in the same baking sheet.  Sprinkle extra pecorino on top. Bake for 10-15 minutes. Serve hot.

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