risotto with olives and red peppers

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Risotto with Olives and Red Peppers

 

Recipe By :Ursula Ferrigno

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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RISOTTO CON OLIVE E PEPERONI ROSSI:

2 medium red peppers -- [sweet]

4 cups vegetable stock -- [recipe in book]

1/4 cup unsalted butter

1 tablespoon olive oil

8 shallots -- finely chopped

2 garlic cloves -- crushed

1 1/2 cups risotto rice

such as vialone nano, carnaroli, or arborio

1/3 cup white wine

1 1/2 cups freshly grated Parmesan cheese

1/3 cup black olives; about 10 -- pitted and coarsely chopped

a handful fresh flat-leaf parsley -- coarsely chopped

(optional)

sea salt and freshly ground black pepper

 

SERVES 4

 

A ROBUST RISOTTO, RICH WITH MEDITERRANEAN FLAVORS. USE OLIVES THAT HAVE BEEN

PITTED AND MARINATED WITH HERBS AND GARLIC, AVAILABLE FROM ITALIAN DELIS. DON'T

USE THE CANNED VARIETY. ROASTING PEPPERS CONCENTRATES THEIR FLAVOR BY

CARAMELIZING THEIR NATURAL JUICES.

 

Roast the peppers in a preheated oven at 400F for 20 minutes, until blistered

and charred. Seal in a plastic bag for 10 minutes, then scrape off the skin. Cut

the peppers in half and remove and discard the seeds. Cut the flesh into

squares. Set aside.

 

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat

until barely simmering to keep it hot.

 

Heat the butter and oil in a deep skillet or heavy-bottomed saucepan over a

medium heat. Add the shallots and cook for 1-2 minutes, until softened but not

browned. Add the garlic.

 

Add the rice and stir with a wooden spoon until the grains are well coated and

glistening, about 1 minute. Pour in the wine and stir until it has been

completely absorbed.

 

Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.

Continue to add the stock at intervals and cook as before, until the liquid has

been absorbed and the rice is tender but still firm (al dente), about 18-20

minutes. Reserve the last ladle of stock.

 

Add the reserved stock and roasted peppers, the Parmesan, olives, parsley, salt,

and pepper. Mix well. Remove from the heat, cover, and let rest for 2 minutes.

 

Spoon into warmed bowls, sprinkle with chopped parsley, and serve immediately.

 

Source:

" Risotto: 30 simply delicious vegetarian recipes from an Italian Kitchen "

Copyright:

" Ferrigno and Ryland Peters 2001) ISBN 1841721476 "

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Per Serving (excluding unknown items): 740 Calories; 29g Fat (36.1% calories

from fat); 25g Protein; 91g Carbohydrate; 5g Dietary Fiber; 57mg Cholesterol;

2302mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 5 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2081 0 0 0 4282 2130706543 2130706543