Red Pepper and Formaggi Risotto:
Ingredients:
• 150g Arborio rice
• 350ml vegetable or chicken broth
• 60ml dry white wine
• 1 tablespoons of finely chopped onion
• 1 fresh rosemary sprig
• 2 dry bay leaves
• 1 red bell pepper
• 60g grated Parmesan cheese
• 80g blue cheese
• 30g mascarpone cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 red onion
• 2 cloves garlic
• 200g cherry tomatoes
• 30g honey
• Fresh basil leaves
• Salt and pepper to taste
• Edible flowers for garnish (optional)
Instructions:
1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and fragrant, about 2-3 minutes.
2. Add the Arborio rice to the skillet and toast it, stirring constantly, for about 2 minutes until the grains are lightly golden.
3. Pour in the white wine and cook, stirring occasionally, until the wine has been absorbed by the rice. Add rosemary and bay leaves to the skillet.
4. Begin adding the broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.
5. About halfway through cooking the risotto, add the cut red bell pepper, onion, garlic, cherry tomatoes and blue cheese to roasting pan and add honey over the blue cheese. Bake in oven for 10min (until softened). Add to the food processor and puréed well.
6. Once the risotto is cooked to your desired consistency, add the purée stir well. Add grated Parmesan and mascarpone cheeses until melted and well combined.
7. Stir in the unsalted butter until melted and the risotto is creamy.
8. Season with salt and pepper to taste.
9. If desired, garnish the risotto edible flowers before serving.
10. Serve the Red Pepper and Formaggi Risotto hot, and enjoy the creamy, cheesy goodness!
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