Can be a complete meal unto itself. Review options* and garnishes to complete the meal
Servings
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Butter
- 1 cup Alboria Rice not precooked
- 3 large Passilla Pepper Roasted, skinned
- 32 ounce Broth Chicken, Beef or Vegetable
- 1 cup Onion Small Dice or Chopped Fine
- 2 clove Garlic Small Dice or Chopped Fine
- Salt to taste Bit pinch
- White pepper small pinch
- 1 cup Cheese Grated
Directions
Serves 2+ People
There are several amazing options for your finished risotto and believe it or not this dish can take 30 minutes.
*roast peppers and peel skins, then remove seeds from center.
Options
- Important Preparation! Place skinned/roasted peppers in blender.
- Add broth until nearly full.
- Blend until disintegrated into tiny bits..
- Top off fluid so 4 cups of liquid and peppers remain.
- This liquid will be used in the cooking of the rice.
Finishing
- Heat large saute pan with oil and butter til hot.
- Add rice, onions, garlic, salt, and pepper.
- Stir frequently, not allowing to brown.
- When onions start to get a little glassy, begin adding liquid with peppers in small amounts never letting the plan get completely dry.
- The movement of the rice with liquid will release starches that will start building a thicker fluid around the growing rice kernels.
- When liquid is expended then rich should be cooked. Core should be faint white. Should be edible.
- Add cheese and stir til creamy and pours like a thick batter.
