An incredibly delicious recipe from the book Yes Chef!. Since risotto often seems intimidating, I documented every step for you — it’s honestly not that hard. The weekend is the perfect time to try making it for the first time if you haven’t already.
I usually prefer seafood risotto, but this version with roasted peppers turned out absolutely amazing.
- 4—5 large peppers
- 1 large onion
- 3 stalks celery
- 300 g arborio rice
- 250 ml dry white wine
- 0.4 g saffron (2 sachets of ground or a pinch of stigmas)
- chicken broth (about 1 l)
- 5-6 tomatoes (preferably dense, such as “cream”)
- a large handful of green basil leaves
- sea salt
- olive oil
- a handful of grated Parmesan
1. Roast the peppers in the oven until the skin turns black — about 20–45 minutes depending on the variety. Let them cool slightly, then peel — the skin comes off easily.
2. Dice the onion and celery. This mix is called soffritto — sauté it in olive oil until softened.
Meanwhile, heat the stock (making it ahead and freezing is super handy).
3. Add the rice to the vegetables, stirring constantly. It will start absorbing the oil and turn slightly translucent.
4. Pour in the wine and let it evaporate, stirring all the time. Then add the saffron and salt.
The saffron immediately brings a vibrant golden color and subtle aroma.
5. Start adding the stock gradually. Pour a bit, stir gently until absorbed, then repeat — slowly and patiently.
6. Peel and chop the tomatoes. Cut the roasted peppers.
Heat a second pan with olive oil.
Add the tomatoes and peppers, and let them simmer gently.
7. Keep adding stock to the risotto. Taste the rice — it should still be a little firm in the center.
8. Stir in the pepper-tomato mix. If there's excess liquid, cook it off gently while stirring.
9. Add grated Parmesan.And finally, stir in the chopped basil. Cover with a lid and let rest for 3–5 minutes.
Done. Bon appétit!(For a vegetarian version, simply use vegetable or mushroom stock.)
1. Roast the peppers in the oven until the skin turns black — about 20–45 minutes depending on the variety. Let them cool slightly, then peel — the skin comes off easily.
2. Dice the onion and celery. This mix is called soffritto — sauté it in olive oil until softened.
Meanwhile, heat the stock (making it ahead and freezing is super handy).
3. Add the rice to the vegetables, stirring constantly. It will start absorbing the oil and turn slightly translucent.
4. Pour in the wine and let it evaporate, stirring all the time. Then add the saffron and salt.
The saffron immediately brings a vibrant golden color and subtle aroma.
5. Start adding the stock gradually. Pour a bit, stir gently until absorbed, then repeat — slowly and patiently.
6. Peel and chop the tomatoes. Cut the roasted peppers.
Heat a second pan with olive oil.
Add the tomatoes and peppers, and let them simmer gently.
7. Keep adding stock to the risotto. Taste the rice — it should still be a little firm in the center.
8. Stir in the pepper-tomato mix. If there's excess liquid, cook it off gently while stirring.
9. Add grated Parmesan.And finally, stir in the chopped basil. Cover with a lid and let rest for 3–5 minutes.
Done. Bon appétit!(For a vegetarian version, simply use vegetable or mushroom stock.)
