Pomodoro risotto with roasted peppers
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- Arborio rice2 cup
- Vegetable broth1 l
- Tomato sauce2 cup
- White wine (dry)80 ml
- Medium white onion (chopped)1/2 unit(s)
- Red Pepper1 unit(s)
- Peeled garlic (chopped)2 unit(s)
- Basil (leaves) to taste
- Grated Parmesan100 g
- unsalted butter80 g
- Nutmeg, Salt and Pepper to taste
- Roasting the bell pepper: Line the stove tops with aluminum foil to make cleaning easier. Place a grill over the burner you are going to use and light the flame. Place the pepper on top over low heat and turn as the skin starts to burn. When all the peppers are burned off, turn off the heat. Hold the peppers (still hot) with a cloth and remove or scrape the skin using a fork or knife (be very careful not to burn yourself). Once the skin is removed, cut into small cubes.
- Making the risotto: Sauté the onion in oil and a little butter. When translucent, add the garlic and let it brown. Then put the roasted peppers in cubes and sauté a little more. Then put the arborio rice and saute, so that the grains can absorb all the fat. Add the white wine and sauté a little longer. Let all the alcohol evaporate. Then pour 2 ladles of vegetable broth (I've already taught how to make it in my recipes), lower the heat and let it cook in a pan without a lid. Add the tomato sauce and stir so it doesn't stick to the bottom of the pan. When it is almost dry, add a little more vegetable broth. Stir constantly so you don't stick to the bottom of the pan. Add the basil leaves and continue the process until the rice is almost al dente. When it's finally done, remove the pan from the heat and heat, add the rest of the chilled butter and fresh Parmesan. Stir vigorously, being careful not to break the beans. Add the nutmeg and freshly ground pepper (to taste). If necessary, correct the salt. Always do this after adding the Parmesan, so you don't risk getting salty. Garnish with finely chopped chives and basil leaves.