Risotto with peppers from Voghera is a traditional Lombardy dish that brings all the warmth and colour of summer to the table. This recipe is characterised by the intense flavour and freshness of the peppers, the absolute protagonists of the dish.
Making risotto with peppers means bringing to the table a dish that not only satisfies, but also enchants with its liveliness. The combination of creamy rice with sweet, slightly smoky peppers creates a perfect harmony that will win over even the most demanding palates. If you are looking for a dish that goes down a treat in the blink of an eye, this risotto is for you: you will see, compliments will not be long in coming.
Despite the sophistication of the end result, the preparation of this risotto is incredibly simple and takes very little time, making it perfect even for those who are struggling with a hectic life but don‘t want to miss out on a quality meal. The ingredients are few and readily available, but what makes this recipe special is the care in preparation and the ability to balance the flavours harmoniously.
Ingredients for 3/4 persons
- 300 g Carnaroli rice
- 1 red pepper
- 1 yellow pepper
- 1 onion
- 120 ml dry white wine
- A sprig of fresh parsley
- 40 g grated Grana Padano cheese
- 40 g butter
- Vegetable broth (as much as needed)
- 4 tablespoons of extra virgin olive oil
- Salt (as much as needed)
Procedure:
1. Start by finely chopping the onion and sautéing it in a large pan with extra virgin olive oil, keeping the heat low to prevent it from burning. The onion should become soft and transparent, releasing its sweet aroma.
2. Meanwhile, clean the peppers, removing seeds and inner filaments. Cut them into small cubes and add them to the onion. Cook the peppers for 5-6 minutes, stirring frequently, so that they soften without losing their texture.
3. At this point, add the rice to the pan with the peppers and onion and toast it for a few minutes. This step is essential to seal the grains and obtain a risotto with the perfect consistency. When the rice is well toasted, deglaze with the white wine and let the alcohol evaporate.
4. Start cooking the risotto by adding the vegetable stock one ladleful at a time, ensuring that each time the liquid is absorbed before adding more. Continue this way for about 15 minutes, until the rice is cooked through.
5. When cooked, turn off the heat and cream the risotto with the butter and Grana Padano, stirring vigorously to obtain a creamy, enveloping consistency. Adjust salt to taste and leave to rest for a couple of minutes, then the dish is ready!
