Here's how to make a delicious risotto with peppers. Mince the white onion and let it dry in a risotto pan with a little extra-virgin olive oil.
Remove peel peel and cut into small pieces; then add them to the onion in the pan and cook for a few minutes, adding a ladle of broth and covering with a lid.
Season with salt and turn off the heat, remove less than half of peppers and onion from the pan and mix them; then put the cream back in the pan with the unmixed peppers.
Turn the heat back on and add the rice and toast it for a minute; now add the boiling broth a little at a time and let the rice cook together with the cream and small pieces of peppers.
When the risotto is cooked to the dot, turn off the heat and add butter and parmesan cheese. Add parsley to taste in serving dishes.
Ingredients for 4 people
300 g of rice (arborio or carnaroli)
25 g of Parmesan cheese
1 yellow pepper
1 red pepper
1 knob of butter
1 small white onion
1 liter of vegetable stock
olive oil
salt
