Chiles Stuffed With Grilled Shrimp Risotto Recipe

• 4 lrg New Mexico or possibly poblano chili, (can substitute sweet pepper for stuffing)
• 12 lrg shrimp, peeled, and, de-veined, tail on
• 1/2 tsp grnd coriander, seed
• 1/4 tsp chopped chipotle chili, (soaked first) salt freshly cracked pepper
• 2 Tbsp. butter
• 2 lrg shallot, finely, diced large cloves garlic, minced
• 1 sm slice pancetta, diced
• 1/4 c. dry vermouth
• 1/2 x lemon, juice
• 3/4 c. arborio super-fine rice
• 2 3/4 c. fish stock or possibly 2 3/4 c. clam juice
• 1 x green onion, minced
• 1 x red pepper, diced
• 2 Tbsp. fresh minced parsley

Directions