Red Pepper Risotto

8 Feb

This risotto was extremely creamy and delicious.  I loved the sweetness from the red pepper paired with the heat from the crushed red pepper flakes and the acid of the tomato.  The herbs added a lovely earthiness.  This was a good pick for a meal tonight.  I set up my computer in the kitchen and got some work done on my legal writing assignment while adding stock and stirring as I saw fit.  Although risotto does take time and you need to keep an eye on it, it’s definitely worth it, in my opinion.  Plus, it can’t be all that labor intensive if I can bust out a paragraph of legal analysis while making it.

Red Pepper Risotto

1 1/2 cups arborio rice

1 large shallot, minced

1 red pepper, diced

3 cloves garlic, chopped

1 cup plum tomatoes, halved

1/2 red onion, diced

1 tbs. olive oil

6-8 cups homemade chicken stock

1 tbs. fresh rosemary, finely chopped

1 tbs. fresh thyme, leaves only

1 tsp. crushed red pepper flakes

3/4 cup Swiss cheese, freshly grated

1 tbs. Brummel & Brown

Spring of parsley for garnish

Combine homemade chicken stock and basil in a medium stock pot or sauce pan.  Cover and bring to a low simmer.

Meanwhile, in a large sauté pan or skillet, heat olive oil over medium heat.  Add shallots, onion, garlic, red onion, red pepper, and tomatoes and sauté until shallots and onions are slightly caramelized and tomatoes and red pepper has let off most of water, roughly 10 minutes.  Add arborio rice and sauté until lightly golden brown.  Add white wine to pan, stirring, and simmer until wine is absorbed.  Slowly, one cup at a time, add the simmering stock.  Stir frequently.  As each cup of stock is completely or nearly completely absorbed, add another cup of stock, continuing to stir.  Cook, slowly adding stock and frequently stirring, until rice is al dente or to taste.  This will take roughly 35-45 minutes.  Once final cup of stock is almost totally absorbed, stir in grated Swiss cheese and Brummel & Brown.  Garnish with a spring of parsley.

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