Risotto with peppers is an unusual and not very cooked dish, although clearly Italian. It is found most frequently in the south, especially in Sicily, where the peppers are very used. The risotto is prepared with great simplicity and speed, and can also be offered in the most important evenings. The risotto in fact, thanks to the thymus, appears to have a mild and smooth taste, with a good aromatic and velvety.
Print Recipe
RISOTTO WITH PEPPERS
Instructions
Wash the pepper and divide into two. Eliminate the plant parts, the seeds, and cut away the white filaments (1). Then rinse well under water to remove the last remaining seeds and started to cut the pepper into very fine strips (2). So take the even strips and cut them into small pieces (3) and leave aside.
Take the onion and chop finely (4). In a medium saucepan, heat five tablespoons of olive oil (5), and once ready put in the chopped onion to fry (6) until it becomes transparent.
When the onion has become transparent, put the heat to high and add the rice to toast (7) for a few seconds, stirring constantly with a wooden spoon (8). Do not exceed the minute to not burn it off, then lower the heat and immediately pour the wine to evaporate (9). Continue to stir for a minute.
Then add the chopped peppers (10) and continue stirring. Add a couple of ladles of hot broth (11) and continue stirring. Then go on with the classic preparation of risotto, adding occasionally a ladle of broth (12) to grow rice. Salted and left to go until the end of cooking rice indicated on the packaging.
When the risotto is cooked, add a small knob of butter. Then sprinkled with freshly ground black pepper (13) and even add the thyme leaves (14). Mix well, turn off the fire (15) and serve still warm.
