Mexican Risotto

1 1/2 cups arborio rice (about $1)
2 tblspn olive oil (about $0.50)
1 yellow onion (about $0.50)
2 large poblano peppers (about $1.25)
1/2 c. dry white wine (you can buy small picnic bottles in the refrigerated wine section for about $1.50)
1 quart chicken stock (2 bullion cubes - $0.25?)
2 cloves garlic, minced ($0.10)
cumin seed
2 allspice berries
salt and pepper
4 ounces queso fresco, crumbled ($2.00)
12 corn tortillas ($0.50 if you buy in bulk)
Chop onion and peppers medium fine and sautee over medium heat in the olive oil in your largest skillet, along with the spices. Add rice and stir with a wooden spoon until rice begins to look transparent. Add wine. Keep stirring. Little by little, add hot stock, stirring frequently. When rice is tender and creamy, salt and pepper to taste and ladle onto plates. Top with crumbled cheese. Serve with with warmed tortillas.