No. 1 : Quick Recipe
Red Pepper Risotto
- 2 oz Unsalted Butter
- 2 TB Olive Oil
- 1 Yellow Onion
- 1 Garlic Clove, grated
- 1 ½ Cups Arborio Rice
- 1 ½ Cups Dry White Wine
- 5 Cups Veg Broth
- 4 – 6 oz Shredded Parmesan Reggiano
- Sea Salt and Ground Black Pepper
- 2 TB Mascarpone Cheese
- 2 Roasted Red Peppers, julienned (cut in thin slices)
- 1 Lemon, zested
Have veg broth at a simmer and ready at stove side.
In large sauté pan, combine butter, oil and onion. Cook over medium low heat for about 10 minutes, until translucent and softened but not browned. Add garlic and stir for 1 minute. Add rice and stir, continuing to cook until well coated with fat and slightly golden, about 8 minutes.
Once rice is toasted, add wine slowly, stirring with a wooden spoon. Increase heat to medium. When wine is absorbed, start adding warm stock, ½ Cup at a time, stirring often, and adding more stock when previous batch is almost absorbed. Continue adding stock as rice absorbs liquid. Use all 5 cups of stock; the rice will take about 20 – 25 minutes before it is completely cooked.
Add in Parmesan and stir. Salt and pepper to taste. Right before serving, remove from heat and stir in mascarpone, peppers and zest.
No. 2 : Kitchen Scoop
To make the risotto creamy, you are adding the liquid a little at a time while stirring constantly in order to release the rice’s starch. You want the grains of rice to be firm – not mushy or chalky. This whole process should take about 20 minutes – the risotto will be a little chewy (to your liking) and have a creamy texture.
No. 3 : Creative Idea
Did you know there are OVER 450 different kinds of cheese produced in Italy? Wow. The two cheeses used in the risotto this week are both cows milk cheese, made in two different parts of Italy using two completely different techniques.
No. 4 : Wine FIND of the Week
Suavia Soave Classico
Swah – vah
Fresh, fruity and easy to drink, this wine is made with Garganega (gar-gan-knee-gah), an ancient grape variety widely grown in the “risotto” territory of Northern Italy. You’ll find dry crisp notes similar to Sauvignon Blanc or Pinot Grigio, but with richness that adds a distinctive flavor. Lots of quality and flavor in this bottle – and an excellent pair with veggie or seafood risotto!