Mince or grate the garlic. Halve, peel, and mince the shallot. Finely chop the jalapeño, removing the ribs and seeds if you prefer less heat. Cut the corn kernels off the cob. Chop the cilantro.

Roast the red pepper: heat a burner to high. Place the red pepper over the burner’s open flame (or under the broiler if you do not have a gas stove), rotating with tongs, until completely blackened on all sides. Set the red pepper in a large bowl, then cover with plastic wrap to let steam.

Meanwhile, bring the stock concentrate and 3 cups water to a simmer in a medium pot.

Heat 1 tablespoon oil in a large pan over medium heat. Add the garlic, shallot, and jalapeño to the pan. Cook, tossing, 4-5 minutes, until softened. Season with salt and pepper

Add the rice to the pan and cook an additional 1-2 minutes, until the rice is translucent

Reduce heat to medium-low add the stock to rice the mixture in 1/4 cup increments, stirring often, until absorbed. Continue adding the stock in 1/4 cup increments, stirring often, until rice is al dente, about 25 minutes. Season with salt and pepper.

In between stirring, scrape off and discard the charred black skin from the roasted red pepper. Do not rinse the pepper. Halve, core, and thinly slice the roasted red pepper.

Once the rice is al dente, stir the red pepper, corn, Monterrey jack, and half and the cilantro into the pan. Season with salt and pepper

Serve the risotto sprinkled with the remainingcilantro and enjoy!