* up to 7 cups; Or use 5 cups canned broth diluted with 2 cups water

In heavy md saucepan, bring stock to boil over high heat. Remove from heat and keep warm.

In large heavy saucepan, melt butter over moderately low heat. Add onion, jalapenos and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add rice and stir to coat well with butter. Stir in 1 cup hot stock and cook, stirring, until liquid is absorbed, 10 to 12 minutes.

Continue to cook risotto, adding hot stock, 1/2 cup at a time, and stirring until absorbed and grains are just tender but still firm to bite, 30 to 40 minutes.

Grate cheese. Stir 1/3 cup cheese into risotto. Cover and let stand 3 minutes. Serve on plates and pass remaining cheese and pepper mill separately. Serves 6 as first course.