[Chipotle Sauce]

Roast the red and Serrano peppers and tomatoes.

Dice the onions and garlic

Saute onions and garlic until they become slightly translucent.

Throw onions and garlic in blender.

Throw roasted peppers, tomatoes, chipotle and adobo to into blender.

Blend until smooth as possible.

Add salt and pepper to taste.

Add a squeeze of lime juice.

Blend again.

Throw in to sauce pan and cook until boiling or until you get your consistency. Longer the cook the thicker it will become. If you don't want it too thick just cook down for 5 mins at med low heat to help the flavors meld.

[Risotto]

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot, add Cayenne and 4 tbls of the chipotle sauce (can add more or less based on spice level you want) to stock.

In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 1-2 minutes or until it is slightly translucent.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. add the garlic. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken chipotle stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can quickly warm up some stock. Just add the stock, a ladle at a time, stirring while it's absorbed.

Stir in the parmesan cheese and when cheese is melted in add the remaining butter then add the parsley, and season to taste with Kosher salt. If the risotto is a little stiff add another ladle of stock and cook for a few seconds to get the perfect texture.

Risotto turns glutinous if held for too long, you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.

You can garnish with a little of the chipotle sauce (it is spicy so it is not necessary unless you want the kick) and avocado crema. The avocado crema will help bring some balance to the dish with its cooling effect.