Risotto with Bell Peppers – Risotto coi peperoni
A colorful risotto to lighten up your meal: sweet and meaty bell peppers cooked until caramelized refined by a touch of heavy cream.
Ingredients:
2 1/2 cups rice*
3/4 cup finely chopped onions
1 1/2 lbs. yellow and red bell peppers, use more yellow ones
3 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
1/4 tsp. salt for the bell peppers
about 6-7 cups vegetable broth
1/2 cup grated Parmesan
2 Tbsp. heavy cream (optional), it gives a delicate touch to the dish
Instructions:
1. Wash the bell peppers remove the seeds and the stems. Cut them in 1/4 inch strips.
2. Heat up a pan with 1 1/2 Tbsp butter and olive oil then add the onions. Cook them until soft and translucent, about 5 minutes. If they get too dry add few spoons of water.
3. Add the bell peppers to the onions and cook them at medium high heat for about 20 min. or until they become soft and syrupy. (after about ten minutes add the salt).
4. At high heat add the rice to the peppers and mix until well incorporated.
5. Add about 2 cups of broth and reduce the heat to medium low mixing frequently. Wait until the mixture get almost dry before adding more broth, but be careful not to burn it. It is better not to add broth too frequently, but patiently wait for the rice to absorb almost all the liquid.
6. When the rice is a few minutes from finished add 1 1/2 Tbsp. butter, the Parmesan, the heavy cream and coat well.
7. Remove the pan from the stove, cover it with the lid and let it stand for few minutes..
Notes:
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.
Check the rice for to be sure it is salty enough as you go. It is better to add salt, if necessary, while it is cooking rather than when it is already on the table.
Risotto should be creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.
