Pepper Risotto Risotto Di Pepperoni Recipes

PEPPER RISOTTO (RISOTTO DI PEPPERONI)

Steps:

• Heat the broiler to high and place the peppers on a baking sheet. Broil for 5-6 minutes, turning the peppers often, until the skin is black.
• Place the peppers in bowl, cover it tightly with plastic wrap and set aside for 10 minutes.
• When the peppers are cool enough to handle, peel off the black skin and rinse under a tap to wash off the seeds and remaining skin, chop the flesh finely and set aside.
• Place the chopped tomatoes with their juices in a pan and add the chopped garlic. Cook over a medium heat for 5 minutes, until thickened.
• In a separate saucepan, heat a little oil and gently fry the onion and celery for 5 minute, or until softened. Once soft, add the rice, cook for a further 5 minutes, then stir in the white wine and allow the alcohol to evaporate off.
• Add the broth, simmer over a medium heat for 20 minutes, stirring continuously until the rice has absorbed all the broth and is tender.
• When the rice is almost ready, add chopped peeled peppers, tomatoes, parmesan, basil and butter. Stir vigorously, until the risotto is creamy. Season with salt and pepper, finish with a drizzle of olive oil and serve.

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.