Risotto with Roasted Red Pepper Puree and Fresh BasilIf your allergens will allow it, risotto is lovely finished off with fresh parmesan |
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Ingredients: |
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3 tablespoons olive oil 2 slices bacon, cut in lardons 1/2 cup onion, diced 2 garlic cloves, creamed 1 1/2 cups Arborio rice 1/2 cup dry white wine 4-5 cups chicken broth 1 roasted red pepper, skin, seeds and membrane removed Kosher salt to taste Black pepper to taste Fresh basil, chiffonade |
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Heat broth over low heat; keep warm.
In a sauce pan, heat 2 tablespoons oil over medium heat.
Add bacon, cook until crisp, remove and set aside.
Reduce heat to medium. Add onion; cook until soft, 5 minutes.
Season with kosher salt and black pepper.
Add garlic and cook for another minute.
Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes.
Add warmed wine; cook until pan is almost dry, about 2 minutes.
Add 1 cup hot chicken broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
While risotto is cooking take roasted red pepper and add to blender.
You may need to add a little water to help the blender puree the pepper.
Mix red pepper puree and bacon with finished risotto and top with basil.
Other ideas to try with risotto:
Pea puree with Morell Mushrooms
Tomato puree with asparagus and cilantro