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Roasted red pepper risotto with stracciatella

Schwierigkeit:
45 minutes
4 persons
Zutaten
  •  320gr Carnaroli Rice
  • 200gr Stracciatella
  • 200gr Roasted Red Pepper
  • 50gr Parmigiano Reggiano
  • 1 Chili Pepper
  • ½ Onion
  • • 1 Garlic clove
  • 1 glass of Dry White Wine
  • Extra Virgin olive oil
  • Salt
  • For the stock: 1 Celery, 1 Carrot, 1 Onion

Vorbereitung des Rezepts

1

Prepare the stock starting from cold water with celery, carrot, onion and salt. As it starts boiling, cook for 30 minutes.

2

Warm a drizzle of olive oil in a pan, brown the garlic and the chili pepper then add the red pepper.

3

Salt and let it flavor for a few minutes. Blend the peppers.

4

Brown the minced onion in a pan, add the rice and toast it.

5

Douse with the white wine and let the alcohol evaporate.

6

Keep cooking the rice by adding the stock for 10/12 minutes.

7

Add the peppers cream, remove from the heat and stir with parmesan cheese.

8

Serve the risotto and add flakes of stracciatella. Garnish with basil leaves for an extra Italian touch.