RISOTTO DI PEPERONI CON PARMIGIANO REGGIANO
1 hour I Serves 4 as a starter or 2 for supper
2 red peppers
2 yellow peppers
4 ripe plum tomatoes
2 tbsp extra virgin olive oil
1 white onion, finely chopped
3 celery sticks, finely chopped
200g Carnaroli risotto rice
1/2 glass of white wine
1 litre hot, fresh chicken stock
200g Parmesan cheese, freshly grated
handful of basil leaves, roughly torn
75g unsalted butter
Sea salt and freshly ground black pepper
1. Preheat the grill, then char the red and yellow peppers all over. Place them in a bowl and cover with clingfilm. Leave to cool for 10 minutes before scraping off the charred skin with a serrated knife. Rinse off the seeds, then chop the pepper flesh finely. Set aside.
2. While the peppers are cooling, score the skin of the tomatoes, then put them into a pan of boiling water and leave to blanch for 1 minutes. Lift into a bowl of cold water. When cool enough to handle, peel the tomatoes. Remove the seeds and finely chop the flesh.
3. Heat the oil in a large saucepan and soften the onion and celery for 5 minutes over a low heat. Add the rice and stir for 5 minutes until translucent. Turn up the heat and add the white wine. Cook, still stirring, until it has almost all evaporated, then start adding the hot stock, little by little, stirring continuously and letting each addition be absorbed before adding more. When cooked the rice should still have a bite but no crunch.
4. When the risotto is almost ready add the chopped peppers, tomatoes, Parmesan, basil and butter and stir vigorously to obtain a lovely creamy consistency. Season with salt and pepper to taste. Serve hot.