Roasted Red Pepper Risotto
- For the risotto
- 80 grams onions
- 50 grams butter
- 400 grams Arborio rice
- 150 milliliters white wine
- 1 ½ liters vegetable stock
- 1 teaspoon salt
- freshly ground peppers
- 40 grams finely grated pecorino romano
For the risotto: Peel and finely chop the onions. Melt the butter in a large pot and sauté the onions until softened. Add the rice and sauté until translucent. Stir in the white wine, bring to a boil and let cook down by about half. Add about half of the vegetable stock and cook over medium heat, stirring frequently, until most of the liquid has been absorbed. Add the remaining stock and continue cooking for about 20 minutes, until the risotto is al dente and no liquid remains. Season with salt and pepper.
For the peppers: Rinse the bell peppers, cut in half and remove the ribs and seeds. Place cut side down on a baking sheet and into an oven preheated to 220°C (approximately 425°F) until the skin is blackened and blistered. Transfer the pepper to a bowl, cover with plastic wrap and let cool slightly. Remove the blackened skin with the back of a knife or damp cloth and cut into 1.5 cm (approximately 1/2 inch) squares.
Peel and finely chop the shallots. Heat the vegetable oil in a large pan and sauté the shallots until softened. Add the roasted peppers and continue sautéing for 2-3 minutes. Season with salt and pepper, stir in the wine, tomato paste and bell pepper paste and continue cooking for 2-3 minutes. Remove from heat and sprinkle with the chopped herbs.
Spoon the risotto onto warmed plates, top with the peppers, sprinkle with grated Pecorino cheese and serve.