LOMBARDY - Risotto with peppers
30 minutes
4/6 servings
INGREDIENTS
11oz Carnaroli rice
1lb Viaggio red roasted peppers
1 celery stick
1 onion
1 carrot
¼ cup Viaggio Extra Virgin Olive Oil
¼ cup white wine
0.7oz butter
2oz Viaggio grated parmesan
Vegetable broth
Salt and pepper to taste
DIRECTIONS
To prepare the risotto with peppers, drain the Viaggio red roasted peppers and put them in a bowl covered with plastic food wrap. In a large pan, heat the Viaggio Extra Virgin Olive Oil, add the chopped onion and let it get brown for about 7-8 minutes on low heat, stirring often to not burn onion. Add the rice and toast for 5 minutes. Then pour in the white wine and let it evaporate. Cook the rice adding little by little the broth taking care to wait until the liquid is absorbed before adding the other, stir often. The cooking time of the risotto will take about 15-18 minutes, 10 minutes before the end of cooking, add the peppers and continue to cook the risotto. Finish cooking the rice and finally adjust the salt and pepper. Then add butter and grated parmesan. Mix well: you will obtain a creamy risotto, delicate and at the same time flavorful. Your risotto with peppers is ready to be served on the table.
ENJOY!
