Risotto with Peppers Recipe
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Yellow Bell Peppers | 235g |
| Red Bell Peppers | 235g |
| Celery | 1 stalk |
| White Onion | 1 |
| Carrot | 1 |
| Shallot | 30g |
| Extra Virgin Olive Oil | 30g |
| White Wine | 65g |
| Butter | 20g |
| Parmigiano Reggiano DOP (Grated) | 50g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Fresh Mint | 4 leaves |
Instructions
To prepare the Risotto with Peppers, begin by thoroughly washing both the yellow and red bell peppers. Once cleaned, place the peppers in a pot filled with water. Alternatively, you can place the peppers on a cutting board and cover them with a glass bowl or plastic wrap to facilitate the removal of their skins. This method will make peeling easier once the peppers are roasted.
While the peppers are cooling, you can start preparing the vegetable broth. Begin by washing the carrot, celery, and onion. Peel the onion, then roughly chop all the vegetables into large pieces. Place these chopped vegetables in a pot with water and simmer to create a flavorful broth for cooking the rice.
Once the peppers are cool enough to handle, carefully remove their skins. Cut off the tops of the peppers, discard the stems, and split them in half to remove the seeds. Then, slice the peppers into thin strips.
In a large skillet or wide pan, heat the extra virgin olive oil over medium heat. Add the finely chopped shallot and sauté it until softened and translucent, which should take about 2-3 minutes. This will form the aromatic base for your risotto.
Now, add the Carnaroli rice to the pan with the sautéed shallot. Stir the rice for about 1-2 minutes, allowing it to lightly toast and absorb the flavors of the oil and shallots. Once the rice is ready, pour in the white wine and allow it to evaporate, stirring occasionally.
Begin adding the vegetable broth, one ladleful at a time, to the rice, stirring frequently. Allow the rice to absorb the liquid before adding more broth. This process should take about 15-18 minutes, during which the rice will gradually become tender and creamy. Keep adding the broth until the rice is cooked al dente.
Once the rice reaches the desired texture, stir in the prepared sliced peppers. Season the risotto with salt and black pepper to taste, ensuring the flavors are well balanced.
To finish, remove the pan from heat and stir in the butter and grated Parmigiano Reggiano DOP. Mix thoroughly until the butter melts and the cheese is fully incorporated, giving the risotto a creamy, rich texture.
For an added burst of freshness, garnish the risotto with finely chopped mint leaves just before serving.
Tips for the Perfect Risotto:
- Be sure to use Carnaroli rice, as its high starch content ensures a creamy consistency that is key to a perfect risotto.
- Adding the broth gradually helps the rice release its starch, contributing to the creamy texture.
- Fresh herbs like mint not only enhance the dish’s visual appeal but also provide a fresh contrast to the richness of the peppers and cheese.
This Risotto with Peppers recipe is a delightful and vibrant dish that combines the sweetness of bell peppers with the creaminess of risotto, making it a satisfying meal for any occasion. Enjoy this comforting, flavorful dish with family and friends!
