Risotto with sweet pepper and saffron
Ingredients
- 2 green, red and orange peppers
- 4 tablespoons Marsala wine, alternative
- sherry of Madeira
- 900 ml vegetable stock
- 1 onion
- 2 tablespoons olive oil
- 400 g Arborio rice, (the most famous rice for risotto, round grain rice)
- 1 pinch ground saffron
- Salt and pepper
- Halve bunch basil
Description / preparation
How to make it:
Wash the peppers, halve them and remove the seeds. Risotto is not really difficult to make. This Italian risotto recipe is made with peppers and saffron. Put the pepper halves with the cutting edges down under the preheated grill. Get the peppers out of the oven when their skin is a bit brown and when its skin gets bubbles. Let them cool in a small plastic bag and then remove its skin.
Slice the peppers in thin strips and mix them with the Marsala. Heat the stock in a pan. Peel the onion and finely chop them. Heat the oil in another pan and stew the onion until it looks glazy. Add the rice and let it get a bit brown while you stir it. Gradually add the stock per cup and let the rice take the stock of. Every time the rice took of the stock, add some more stock. Add the saffron. Balance the flavours with salt and pepper. Add (after approximate 25 minutes), when the rice is creamy, the paprika. Wash the basil, shake it dry, pull of the leaves and slice it in thin strips. Garnish the risotto with the basil before you serve it.
How to make it:
Wash the peppers, halve them and remove the seeds. Risotto is not really difficult to make. This Italian risotto recipe is made with peppers and saffron. Put the pepper halves with the cutting edges down under the preheated grill. Get the peppers out of the oven when their skin is a bit brown and when its skin gets bubbles. Let them cool in a small plastic bag and then remove its skin.
Slice the peppers in thin strips and mix them with the Marsala. Heat the stock in a pan. Peel the onion and finely chop them. Heat the oil in another pan and stew the onion until it looks glazy. Add the rice and let it get a bit brown while you stir it. Gradually add the stock per cup and let the rice take the stock of. Every time the rice took of the stock, add some more stock. Add the saffron. Balance the flavours with salt and pepper. Add (after approximate 25 minutes), when the rice is creamy, the paprika. Wash the basil, shake it dry, pull of the leaves and slice it in thin strips. Garnish the risotto with the basil before you serve it.
