Triple Pepper Crowned Risotto

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[Music] Hi, I’m Jane Esleston. I’m Ann Esleston. And today we’re doing a a recipe from our cookbook we did together called Prevent and Reverse Heart Disease Cookbook. And um the uh recipe we’re doing is one I want I have it on all of our YouTube list. We make lists of things that we’re going to do. And this one for some reason kept getting moved and moved and finally I’m like we’re doing it. This is we’re doing it because my part of it was really tough. Yeah. And well done. Um and we’re also doing it because this I have craving for it. And this is called triple pepper crowned risoto. Yeah. I’ll say it again. I love the title. Triple pepper crowned risoto. Um, and a good friend of mine, he uh had some fundraising thing or some gathering at uh a big huge party at Yale. And I was so proud that he chose this one. Redmond did. Um, okay. And we hadn’t even done it yet. Well, he hasn’t here. So, um, it’s, if you’re following along, we are on page 186 of our prevent heart disease cookbook. Um, and I’m going to describe one part of it and then we’re going to construct the second part of it. And the first part of this is is the risoto if you will. And risoto is like it’s a you know I risoto is like rice white rice that’s stirred in with like cheese and cheese and they stir and they stir it gets really pasty and pasty is not the right word for it but sticky togetherish. I mean risoto I’m getting hungry just actually talking about it but we do it with a version of risoto that is not official risoto. Um I’m I’m sure Lisa officially delicious. Yes. And it’s officially delicious because what we what we have in our risoto and I changed it I changed it a little bit today but anyway getting ahead of myself. Short grain brown rice that you make with some uh broth, some garlic, onion, and mushrooms all in the pot together. So it has that it just it has all cooked at once. So it’s Yeah. So the aromatics are in there and it’s a depth of flavor and the mushrooms are in there. So that I I want to just take Wade over here and show you what’s back here. Wade, can you take a peek at this with me? So, see, and I put some wild rice in there. So, see the wild rice also. So, we’ve got mushrooms, wild rice, short grain brown rice, and the garlic and onions and broth are in there. Okay, we’re going to let this keep stay warm. And while this is just doing its thing, the triple pepper crowned part of this restaurant, this recipe is all an. So an Oh, and and here the page it’s on, the page it’s on is actually in this book as well. And it’s one of the first recipes we wanted to put in the book. And it’s the one of the first recipes we wanted to put in the book. And it’s called Roasted Red Peppers. It’s on page 24. So, I’m going to put this in front of you in case you need some of the amounts, but my she could make this in her sleep. So, um yes, starts with six red peppers. And for this, I needed um a yellow pepper and an orange pepper. And uh so to make the roasted red peppers delicious, I am going to put in one tablespoon. You talk about how you roast them. Like what do you do? Oh my gosh. First roast them. And I just put them on a tray in the broiler and I set the timer for about 5 minutes and I just keep turning them every five minutes. This time I got a telephone call from my sister and uh I went in the other room to answer the phone and my red peppers roasted on one side. much longer than 5 minutes. So, they were quite black. But, you know, the crazy thing is they were still okay. The skin just blisters and black. I mean, it was but it was a challenge on some parts of them to open to get the little pieces out. So, anyway, here are the red peppers. Here are my orange and yellow, which turned out to look kind of the same color. Well, these are orange and yellow. Can you see that, Wade? And these are the orange and the yellow ones that kind of mixed in. And the red ones are very obvious. So into that I’m going to put two teaspoons which is about how much garlic do you think was that? About two two regular two big cloves. Two cloves of garlic. And then I am going to put a teaspoon of basil, oregano, rosemary, margarm and thyme. And so basil, thyme, rosemary, margarm, oregano, and all of that goes in. Wow, this I could. And then survive this stuff. I love it so much. I am going to put in three tablespoons of a balsamic vinegar. And I am using the olive tap. Um it it’s fourleaf basic balsamic. And it is so good. So, into there goes that. And I know we’ve described it a million times, but the balsamics we use are from like a balsamic vinegar stores, and they’re thicker, they’re sweeter, they’re they’re more expensive. They replace the whole oil and vinegar mix in the salad. They’re just delicious. So, that’s the kind we use here. You might be able to use regular kind of of You could any We’re so used to this. I that’s why it’s hard to speak that. I think I think it would be fine. I tell you if if if Jane and I and and Wade I think even Wade could just finish this bowl in no seconds by eating. I mean it is they are so good. I think in one holiday my mom gave me a gift and it was this it we we had done some recipe with them and she there was like I don’t know maybe five or six left and she gave me this little dish with it and I was like no way. So delicious. Okay. So, back to our um back to our triple pepper crown risoto on page 186 since we’re done with that. So, what we’re going to do and I probably should have taken this done this ahead of time, but I wanted you to see how easy it is to make. The hardest thing is cooking the red peppers or the triple peppers. Um so, what we’re going to do even that is fun. It doesn’t take that much time. It just takes you have to hang around until all sides of the peppers are browned, blacked. So, can you put a little um like a small wreath of arugula on both these plates? Thank you, mommy. And what I want to do here is I want to make I’m going to make a little um I’m going to make a little um what’s the word? What am I trying to say? Like I’m trying to be cheffy cheffy form shape. Uh there’s probably some official word for this and I just don’t know it. So, I’m pressing this in here. These are my great great aunt Katie’s fancy gold gold gold rimmed mugs that I’m using as a there. I wanted to make that. Look at that. See? Wait, look at that mushroom right there. Isn’t that just so cool how the mushrooms just on the side? Love that. So, I wondered what those little dishes were going to be. Yeah. Um, this is Brian like my husband Brian likes to do likes to shape the rice. I don’t know restaurant style kind of. Oh, I had two thinking that you would do one. You want to do Well, we have another plate. Um, okay. And then Oh, look at the mushrooms on top of that. Um, okay. Now that we have our risoto on its bed of greens, we have kale in the book, but whatever greens you’d like. I mean, I put some wild rice in along with the mushrooms and the garlic and the onions. It just felt like it was a good blend. And so, let’s put let’s triple pepper crown. Mom, if you I know the orange and the yellow are hard to, you know, differentiate. Um, but thank you. Oh, look at them. You deserve to do the crowning because you made all those I want you to help. No, just I just throw them on. I just heap them on. I I can’t I have to place You do one. I’ll do one. You do one. Oh, do you know what? Look at that. Yum. Ballaya. You know what I want to do? Wait. Oh, and then some of that juice. I know. I know. I know. That’s Oh, so it’s all stirred up. A little bit of the Okay, wait. Isn’t that Oh my gosh, this is so yummy. I just It smell this and it makes me hungry. And I’m going to put a little sprig of parsley on top as if it needs to be any more beautiful. My gosh. Oh, it just these could not be more beautiful. No, no, no, no, no. Okay, so here we go. I don’t think Billy. Oh. All right. So, I don’t want to. We have We have to have a quick taste. All right. Um here, Mommy, you and I are going to eat this one. Wade, you have a bite from this one. E the specially arranged one. Wade. Yes. All right. Now, Oh. Oh. Oh. I’ve got a yellow or orange. I don’t even want to bite into this. It looks so I know. Looks so good. I just love Oh, love love, you know, those peppers. Just the smooth tasty. Did you get a pepper? Yeah. He got a lot of risoto. This is delicious, though. I love those peppers. Mhm. Mhm. For me, this is more about the peppers than it is the risoto. But the risoto’s great and have so much extra. This is kind there. This is kind of a Would you call this like a first course or I mean it could be a main? No, it could be the main. We don’t really have main courses. We eat a little a lot of everything. But anyway, uh let us know if you prefer the peppers or the risoto. Jane, we’re going to start having this at least once a week from now on. I know. Is it so good? Good. All right. Thank you so much. Let us know how you make your risoto. How do you risoto? All right. Bye-bye. But forget the peppers. Oh gosh, no. [Music]