- 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
- For the stock: 1 Celery, 1 Carrot, 1 Onion
Prepare the stock starting from cold water with celery, carrot, onion and salt. As it starts boiling, cook for 30 minutes.
Warm a drizzle of olive oil in a pan, brown the garlic and the chili pepper then add the red pepper.
Salt and let it flavor for a few minutes. Blend the peppers.
Brown the minced onion in a pan, add the rice and toast it.
Douse with the white wine and let the alcohol evaporate.
Keep cooking the rice by adding the stock for 10/12 minutes.
Add the peppers cream, remove from the heat and stir with parmesan cheese.
Serve the risotto and add flakes of stracciatella. Garnish with basil leaves for an extra Italian touch.