How To Make Grilled Pepper Risotto

Step 1: You will need:

Step 2: Make the stock

The stock is the base of the risotto and will lightly perfume it. Place a saucepan onto a medium high heat and add half of the olive oil. Then add the onions, peppers, and garlic. Stir and allow them to sweat for roughly 2-3 minutes. Next, pour in the vegetable stock, or water. Follow with the bay leaf and the thyme and bring it all to a simmer. Allow it to simmer gently for 30 minutes. Now strain the stock into a second saucepan, through a sieve and place it onto a back burner over a low heat.

Step 3: Make the risotto

Place another saucepan onto a medium heat. Add the olive oil and rice. Stir in well with your wooden spoon, so that all the grains are nicely coated with oil. Next, add the wine and allow the rice to absorb it. This will take roughly 1 minute. Once the wine has absorbed, add 2 ladles of stock to the rice. Stir and allow it to absorb. Don't let it to cook too fast! Add another two ladles of stock and while it's absorbing, occasionally stir the risotto. The stirring draws out the starch, making it creamy. Continue to add the stock in this manner, until the rice is cooked al dente, which means it still has a bite to it. This whole process should roughly take 15 minutes.

Step 4: Finish and serve

Add the grilled peppers, season with salt and pepper, stir in and add the basil and parsley. Finally sprinkle with parmesan. Fold it all together and spoon it into a large bowl. Drizzle over some olive oil and serve. This risotto goes well with a multitude of Italian dishes including Osso Buco, which can be found here on Videojug.