Thursday, April 07, 2016


Serves 4

3 red bell peppers
1 medium white onion, chopped
400 grams arborio rice
1 cup white wine
1½ liter chicken stock
200 grams creme fraiche
½ cup frozen peas
40 grams grated parmesan
Olive oil to taste
Salt to taste

For the gremolata:
1 cup flat leave parsley (no stems)
6 crispy bacon strips
1 zest of 1 lemon
1 clove of garlic

Place the peppers over a gas burner and cook until charred all over. Discard of the stems and cores. Peel and blend with some stock until smooth.

In a large pan, add some olive oil over medium heat. Add the onions and cook until translucent.

Add the rice and stir for 1 minute. Then add the white wine. Let it reduce to half.

Add the red pepper sauce and stir until combined. Start adding the stock one ladle at a time and stir. Do this for 20 min until the rice is cooked.

Add the creme fraiche, frozen peas and Parmesan. Stir until it is all combined and the peas are cooked. Add salt to taste.

To make the gremolata, just chop all of the ingredients very fine. Mix them and set aside.

Serve the risotto on each plate and top with some of the gremolata.

bacon recipe source: cravingsinamsterdam (member), Kitchenbowl

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