Introduction: Risotto Tricolore
Named after the Italian flag, known as iI Tricolore, this tasty risotto is flavored with red peppers, green herbs, and white parmesan cheese.
1 onion (white looks better, but I only had red on hand)
3 TB minced garlic
2 TB olive oil
3 TB italian green herbs (basil, oregano)
1 1/3 cups arborio rice
2/3 cup Pinot Grigio or other white wine
1 red bell pepper or 1 cup diced roasted red pepper from a jar
3 to 4 cups of stock (chicken or vegetable)
1 TB cold butter, diced
parmesan cheese to taste
salt and pepper to taste
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*For roasting a red pepper if you don't want ones out of a jar: remove the stem and inner core of the pepper, along with the seeds. Cut the pepper in half and flatten as much as possible. Place under the broiler for 5-10 minutes, rotating as needed to prevent them from being burnt too much. Allow to cool and peel away the blackened skin. Dice and set aside.
Step One-Soffritto: Dice the onion and heat on low to medium in a sauté pan with the 2 TB of olive oil. Cook for about 5 minutes.
Step Two-Tostatura: Add the dry arborio rice and toast the grains in the olive oil. Add the herbs. Cook for another 5 minutes or so.
Step Three: Add in the white wine and allow the rice to absorb it. Begin to heat your stock in another pot. The amount you need will vary, so you can heat a few cups at a time.
Step Four: When all the wine has been absorbed, add in a cup or so of the warm stock and allow to simmer over medium high heat. Stir constantly. Add in the red peppers at this time.
Step Five: Continue adding a cup or so of stock as it is absorbed, keeping the rice simmering. When the rice reaches al dente stage (the accompanying sauce should be smooth and creamy as well) remove the rice from heat.
Step Six- Mantecatura: Add the chilled butter and stir into the sauce vigorously.
Step Seven: Top with parmesan cheese, season to taste and serve immediately.
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