Bell Pepper Risotto Recipes

RED PEPPER RISOTTO

Steps:

• Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
• Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
• When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

RED BELL PEPPER, POTATO AND CORN RISOTTO

Steps:

• Red bell pepper juice:
• Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.
• In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions

BELL PEPPER RISOTTO

Steps:

• Melt butter in a deep skillet with the olive oil. Saute the onion for 2 minutes, or just until softened. Add the garlic, and saute for another minute. Add the arborio rice. Toast the rice until lightly browned. Add peppers and saute briefly.
• Add the heated stock 1/2 cup at a time, stirring until incorporated. When it has been completely absorbed (usually ablut 3 or 4 minutes), and another 1/2 cup stock. Repeat until all stock has been used. Remove risotto from heat and stir in cheese until melted.

RED PEPPER RISOTTO

Steps:

• Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
• When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.

YELLOW PEPPER RISOTTO

Steps:

• In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Purée peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season purée with salt and pepper.
• In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper.
• In a saucepan heat broth and keep at a bare simmer.
• In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes.
• Remove pan from heat and stir in pepper purée, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 tablespoon parsley.