1. Place the 3 poblano peppers into the smoker and close the chamber. Roast at 500 for 15 min, flip and roast an additional 12 minutes.
2. Transfer to a bowl and place a dinner plate on top of the bowl to capture the steam. Set aside while you cook the risotto, and the skin of the peppers will steam off.

3. Peel the skin off the peppers and discard. Some people chose to remove the skin under running water to make it easier. Some people feel like this washes off some of the roasted flavors.

4. Remove the seeds and stem and dice well. Reserve for the risotto.

1. Choose a large stockpot with a heavy bottom. Over medium heat, melt the butter and add the oil.

2. Add the rice and toss with a spatula. Add the diced shallot and garlic, 2 bay leaves, salt, and pepper. Continue stirring the rice and vegetables with a spatula for 2 minutes.

3. Heat all of the chicken broth in a separate pot and keep simmering. (Use a ladle to pour additional spoonfuls of hot stock into the risotto as needed.)

4. Add the chicken broth in small increments (about 1 cup) while continuously stirring with a large spatula. Every time all the chicken broth has been absorbed, add another spoonful from the ladle.

(This cooking process should take about 20 minutes to cook the rice fully. Do not overcook the rice—it should be immensely creamy and almost pasta-like.)

5. Add the cream and pepper jack cheese, stirring well to incorporate. Add the lime juice and stir well. Taste for seasoning. Then add the roasted poblano peppers. Stir well and taste for seasoning.

-Add additional lime juice and additional salt if needed. Serve hot.

(Additional chicken stock may be added before serving to make the risotto loose again.)