* Exported from MasterCook Mac *
Yellow Pepper Risotto
Recipe By : Gourmet Magazine, Mar 1994
Serving Size : 4 Preparation Time :0:00
Categories : Risotto
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Yellow bell peppers -- chopped
1 tb Water
5 tb Unsalted butter
1 c Zucchini -- finely diced
4 c Chicken broth
6 Shallots (1 c) -- minced
1 c Arborio rice
1/3 c Dry white wine
1 c Parmesan cheese --
- freshly grated
2 tb Flat-leaf parsley -- minced
In a skillet, cook peppers in water and 2 tb butter, covered
partially, over moderate heat, stirring occasionally, until very
soft, about 20 minutes. Puree peppers in a food processor or blender
and strain through a coarse sieve into a small bowl. Season puree
with salt and pepper.
In the cleaned skillet cook zucchini in 1 tb remaining butter over
moderate heat, stirring, until crisp-tender, about 2 minutes, and
season with salt and pepper.
In a saucepan heat broth and keep at a bare simmer.
In a heavy 2 to 3 qt saucepan cook shallot and garlic in remaining
2 tb butter over moderately low heat until very soft but not browned,
about 5 minutes. Stir in rice and cook over moderate heat, stirring
constantly, until edges become translucent, about 5 minutes. Add wine
and cook, stirring constantly, until wine is absorbed. Add about
1/2 cup simmering broth and cook, stirring constantly, until broth is
absorbed. Continue adding broth, about 1/2 cup at a time, and
cooking, stirring constantly and letting eaqch addition be absorbed
before adding the next, until rice is al dente, about 20 minutes.
Remove pan from heat and stir in pepper puree, zucchini, Parmesan,
1 tb parsley, salt, and pepper to taste. Sprinkle risotto with
remaining 1 tb parsley.
Posted by: Peter Link <
[email protected]>
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