Pepper Risotto Risotto Di Pepperoni Food

RED PEPPER RISOTTO

Steps:

• Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
• When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.

ROASTED RED PEPPER RISOTTO

Steps:

• Using a food processor, process the carrots and garlic together until finely minced.
• In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
• Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
• While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
• Add butter to caramelized veggies and let melt.
• Add rice, stirring to coat each grain.
• Cook 1-2 minutes.
• Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
• Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
• Do not add any additional liquid until the previous liquid has been absorbed!
• Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
• You may not need all of the stock mixture, or you may need to supplement with additional stock.
• Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
• When the rice is nearly done, add the vinegar.
• Adjust seasonings and add the oregano and tarragon.
• When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.

OVEN-BAKED RED PEPPER RISOTTO

Steps:

• Heat the oven to 400°F.
• Heat the oil in an ovenproof pan then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 minute more.
• Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth.
• Cover and bake in the oven for 25 mins until the rice is tender and creamy.
• Stir in the remaining broth and parsley.
• Serve sprinkled with parmesan if you like.

BELL PEPPER RISOTTO

Steps:

• Melt butter in a deep skillet with the olive oil. Saute the onion for 2 minutes, or just until softened. Add the garlic, and saute for another minute. Add the arborio rice. Toast the rice until lightly browned. Add peppers and saute briefly.
• Add the heated stock 1/2 cup at a time, stirring until incorporated. When it has been completely absorbed (usually ablut 3 or 4 minutes), and another 1/2 cup stock. Repeat until all stock has been used. Remove risotto from heat and stir in cheese until melted.

GOATS CHEESE AND ROASTED PEPPERS RISOTTO

Steps:

• Take the peppers and roast or grill them until the flesh is soft, the skin charred and they have a lovely smoky texture. Next put them into a food bag and seal tightly. As they cool the skin will become loose and be easy to peel off. Chop the flesh roughly and put to one side.
• In a saucepan, put olive oil, butter and the chopped onion and fry over a low heat until soft and translucent. While this is cooking, make up the stock, remembering to use boiling water.
• When the onions are cooked, stir in the risotto rice, making sure that it is becomes completely covered in oil. The grains should glisten. Allow the rice to toast for a couple of minutes and add the wine and a quarter of the hot stock. Stir and then bring the mixture to the boil, before reducing the heat so it bubbles contentedly.
• The secret to a good creamy risotto is to add the stock gradually, stirring the mixture occasionally until the liquid is absorbed and then adding some more. Continue in this way, until all the stock is used up and the grains still have a little bite to them.
• Finally stir in the desired combination of goats' cheese, roasted red peppers. Season to taste and transfer to a hot dish to serve.