Risotto with cream and sweet pepper
4 servings
20 minutes
If you believe the legend about a forgetful cook from Italy, the great-grandfather of risotto is a simple rice soup that was accidentally left on the stove. Risotto gets its rich taste from a rich broth. It is recommended to use vegetable broth, but no one will stop you from replacing it with chicken, mushroom or even fish. The rice should completely absorb it and not lose its structure, so during the cooking process, the broth is added and carefully stirred in one ladle at a time. Risotto with cream and sweet pepper and a slightly elusive aroma of sherry combines several flavors at once, but at the same time they are very harmonious with each other. It is better to use arborio rice - it remains slightly hard inside.
1
Melt 80 g of butter in a deep skillet and sauté finely chopped onion until completely soft and translucent. Add rice and sauté for a few minutes, stirring constantly. Add finely chopped garlic, mix, and simmer together with the rice, butter, and onion; as soon as the garlic almost dissolves into the rice and onion mixture and starts to release its characteristic aroma, pour in dry sherry, mix with the rice and vegetables, and reduce the heat to a minimum to evaporate the alcohol, stirring constantly.
- Butter: 100 g
- Onion: 1 head
- Rice: 400 g
- Garlic: 4 cloves
- Sherry: 100 ml
2
As soon as the aroma of sherry is the only reminder of its presence, pour a third of the broth into the pan, stir the contents to ensure the broth penetrates all the hidden nooks, and cook the rice over low heat, adding broth as it evaporates.
- Vegetable broth: 1.5 l
- Vegetable broth: 1.5 l
- Vegetable broth: 1.5 l
3
In the remaining butter, sauté the finely chopped peppers that have been cleaned of seeds and other internal excesses. The peppers should become soft and start to smell roasted.
- Butter: 100 g
- Sweet pepper: 2 pieces
4
Add peppers to the skillet with partially cooked risotto, season with salt and pepper, stir, add broth, and continue the same process of cooking — stirring and adding broth.
- Sweet pepper: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Vegetable broth: 1.5 l
5
When the rice is almost ready, stir in the cream. Turn off the heat and continue stirring the contents of the pan for about a minute to achieve a creamy risotto consistency.
- Cream 35%: 100 ml
6
Serve sprinkled with thyme leaves.
- Thyme: 4 pieces