Creamy Risotto with Sweet Peppers

Ingredients

• Rice 15 oz
• Butter 5 oz
• Sweet Pepper 2 pieces
• Onion 1 head
• Garlic 4 cloves
• Chicken Broth 1½ l
• Sherry 5 fl oz
• 10% cream 5 fl oz
• Thyme 4 pieces
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Melt 80 g of butter in a deep skillet and sauté finely chopped onion in it. The onion should become completely soft and translucent. Add the rice and sauté for a few minutes, stirring constantly. Add the finely chopped garlic, mix well, and let it sweat together with the rice, butter, and onion; as soon as the garlic almost dissolves into the mixture of rice and onion and begins to release its characteristic aroma, pour in dry sherry, mix it with the rice and vegetables, and reduce the heat to a minimum to evaporate the alcohol, stirring constantly.

Step 2

As soon as the aroma of sherry becomes the only reminder of its presence, pour a third of the broth into the pan, stir the contents to allow the broth to reach all the hidden nooks, and cook the rice over low heat, adding more broth as it evaporates.

Step 3

In the remaining butter, sauté the finely chopped peppers that have been seeded and cleaned of any internal excesses. The peppers should become soft and start to smell roasted.

Step 4

Add the peppers to the skillet with the partially cooked risotto, season with salt and pepper, stir, add more broth, and continue the same process of cooking—stirring and adding broth.

Step 5

When the rice is nearly cooked, stir in the cream. Turn off the heat and continue stirring the contents of the pan for about another minute to achieve a creamy risotto consistency.

Step 6

Serve garnished with thyme leaves.