Pepper Risotto (Risotto con Pepperone)
This is a simple dish that captures the sweet flavour of red peppers in a creamy risotto and goes really well with a grilled meat. Adapted from Silver Spoon, Phaidon.
1.5 litres vegetable stock
4 Tbs olive oil
1 onion finely chopped
3 tomatoes, peeled, seeded and diced
3 red peppers, halved seeded and cut into strips
1 fresh rosemary sprig, finely chopped
350g risotto rice
4 Tbsp freshly grated parmesan
While the stock is comming to the boil, heat the oil in another saucepan and cook the onion for 5 minutes over low heat until it is translucent, add the tomatoes, peppers and rosemary and cook, stirring occasionally, for a further 5 minutes. Stir in the rice and cook, stirring, until the grains are coated. Add a ladle-full of hot stock and stir until adsorbed, and continue to add stock and stir until the rice is tender, 18-20 minutes. Add the parmesan and stir vigourously for a minute, and then let rest for a further minute. A small knob of butter can be added with the parmesan for a richer flavour.