Receta Red Bell Pepper Risotto
Red Pepper Risotto
with
- Green Onion Curls~
- 3 red bell peppers, chopped
- 1 T water
- 5 T unsalted butter
- 4 cups low-salt chicken broth
- 4 shallots, minced
- 1 garlic clove, minced
- 1 cup arborio rice
- 1/3 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 2 T minced flat-leaf parsley
- In a skillet, cook peppers in water and 2 T of butter
- Simmer over moderate heat,
- stirring occasionally until very soft
- about 20 minutes.
- Transfer peppers to a small bowl
- Puree' peppers with an immersion blender
- leaving a few pieces of peppers in small pieces
- 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 shallots and garlic in remaining 2 T butter
- over low heat until very soft, about 5 minutes
- Stir in rice
Cook over moderate heat,
stirring constantly about 5 minutes.
Add wine and cook stirring constantly
until wine is absorbed.
Continue adding broth about 1/2 cup at a time
Cooking and stirring constantly,
letting each addition be absorbed before adding the next
until rice is al dente', about 20 minute
Remove pan from heat
Stir in pepper puree', Parmesan cheese,
salt and pepper to taste.
Garnish risotto with green onion curls
Learn how to make green onion curls here:
How to Make Green Onion Curls