Risotto with peppers
Today I want to offer one of my beloved risotto, risotto with red and yellow peppers ... if you want to try it ... It looks very good and nice color on the table!
Ingredients for 4 people
1 lb. (450g) Carnaroli rice
2 table spoons extra virgin olive oil
1 onion golden mean
1 yellow pepper
1 red bell pepper
2 dice vegetables
1/3 of a cup of dry white wine
3 3/4 cups water
Salt (to taste)
1/2 fresh hot red chili pepper (the long ones)
Grated Parmesan cheese
Do fry in a large frying pan (or in a saucepan) the onion and shallots in the olive oil, after being peeled and thinly sliced
After washing, split in half lengthwise and seeded, cut the peppers into two pieces, not too small: add them to the shallots and onion golden mean previously and cook for a few minutes
In the meantime prepare the vegetable broth with water and dry white wine.
Pour into the pan the rice and toast for 1 minute, then, stirring with a wooden spoon, taste white wine completely evaporate.
Now pour 1 ladle of hot stock and bring the rice to cook stirring, along with chili pepper, seeded and cut into small pieces, gradually add more broth is hot, but only for policies where the former has been completely absorbed. Continue to stir your risotto, which eventually will be soft and all 'wave'.
After cooking remove from the heat, stir in a 3 tablespoons of Parmesan cheese and serve. Each portion can add more to taste grated Parmesan cheese.