Recipe: Red Pepper Risotto with Saffron

Serves 4

5 to 7 cups vegetable or chicken broth, as needed

1 ½ teaspoons salt, or to taste

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 medium shallot, minced

2 large red bell peppers, seeded and sliced into thin 2-inch long strips

1 ½ cups Arborio or Carnaroli rice

½ cup dry white wine, such as pinot grigio or sauvignon blanc

½ teaspoon saffron threads

½ cup freshly grated Parmesan

2 tablespoons chopped Italian parsley, or a mixture of parsley and thyme, oregano or marjoram

Freshly ground black pepper

1. Put broth into a saucepan and bring to a simmer; set a ladle nearby. (Make sure that the broth is well seasoned with salt.) The broth should remain at a very low simmer while making risotto.

2. Heat a large, wide, heavy skillet over medium heat and add butter and olive oil. When fat is hot, add shallot and cook gently until tender and fragrant but not browned, about 3 minutes. Add peppers and cook, stirring, until limp and fragrant, 8 to 10 minutes. Season to taste with salt.

3. Add rice and cook, stirring, until all of the grains are separate and coated with oil. Add wine and cook, stirring, until it has just about evaporated and been absorbed by the rice. Stir in a ladleful or two of simmering broth, or enough to just cover the rice. The broth should bubble slowly. Crumble in saffron. Cook, stirring often, until it is just about absorbed. Repeat the process for about 20 to 25 minutes. The rice should be tender all the way through but still chewy in the center. Taste and correct seasoning.

4. Add another 1/3 cup broth to the rice. Stir in Parmesan and fresh herbs and remove from heat. The mixture should be creamy. Add freshly ground pepper, taste one last time and adjust salt. Stir once and serve immediately.

From "Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine" by Martha Rose Shulman