Risotto With Red Bell Peppers And Smoked Pancetta Recipe by Fabio Del Buono
Cooking Instructions 1 hour 1 Make the vegetable broth: In a pot, add water, the carrot, celery stalk, and one onion. Bring to a boil and simmer for about 30 minutes. 2 Meanwhile, in a skillet, heat some olive oil and add one chopped onion. Sauté until softened, then add the diced smoked pancetta. Season with salt, black pepper, and ground ginger. Cook for a few minutes until the pancetta is browned. 3 Pour in the red wine and let it evaporate. Add the red bell peppers, season with salt and black pepper, and cook for about 10 minutes. 4 After this time, remove some of the peppers and blend them until smooth to make a creamy sauce. Set aside. 5 In another skillet, heat some olive oil and add the finely chopped remaining onion. Sauté until softened, then add the rice. Toast the rice for a few minutes, then pour in the wine. 6 Let the wine evaporate, then add the rice to the skillet with the pancetta and peppers. Add a ladle of vegetable broth and start cooking the risotto. 7 Continue cooking the rice, adding more vegetable broth as needed until the rice is done. 8 When the risotto is ready, turn off the heat, remove from the stove, and stir in the butter, grated Parmesan cheese, and a drizzle of extra virgin olive oil. 9 Let the risotto rest for a moment, then plate and serve. 1 Make the vegetable broth: In a pot, add water, the carrot, celery stalk, and one onion. Bring to a boil and simmer for about 30 minutes. 1 Make the vegetable broth: In a pot, add water, the carrot, celery stalk, and one onion. Bring to a boil and simmer for about 30 minutes. 2 Meanwhile, in a skillet, heat some olive oil and add one chopped onion. Sauté until softened, then add the diced smoked pancetta. Season with salt, black pepper, and ground ginger. Cook for a few minutes until the pancetta is browned. 2 Meanwhile, in a skillet, heat some olive oil and add one chopped onion. Sauté until softened, then add the diced smoked pancetta. Season with salt, black pepper, and ground ginger. Cook for a few minutes until the pancetta is browned. 3 Pour in the red wine and let it evaporate. Add the red bell peppers, season with salt and black pepper, and cook for about 10 minutes. 3 Pour in the red wine and let it evaporate. Add the red bell peppers, season with salt and black pepper, and cook for about 10 minutes. 4 After this time, remove some of the peppers and blend them until smooth to make a creamy sauce. Set aside. 4 After this time, remove some of the peppers and blend them until smooth to make a creamy sauce. Set aside. 5 In another skillet, heat some olive oil and add the finely chopped remaining onion. Sauté until softened, then add the rice. Toast the rice for a few minutes, then pour in the wine. 5 In another skillet, heat some olive oil and add the finely chopped remaining onion. Sauté until softened, then add the rice. Toast the rice for a few minutes, then pour in the wine. 6 Let the wine evaporate, then add the rice to the skillet with the pancetta and peppers. Add a ladle of vegetable broth and start cooking the risotto. 6 Let the wine evaporate, then add the rice to the skillet with the pancetta and peppers. Add a ladle of vegetable broth and start cooking the risotto. 7 Continue cooking the rice, adding more vegetable broth as needed until the rice is done. 7 Continue cooking the rice, adding more vegetable broth as needed until the rice is done. 8 When the risotto is ready, turn off the heat, remove from the stove, and stir in the butter, grated Parmesan cheese, and a drizzle of extra virgin olive oil. 8 When the risotto is ready, turn off the heat, remove from the stove, and stir in the butter, grated Parmesan cheese, and a drizzle of extra virgin olive oil. 9 Let the risotto rest for a moment, then plate and serve. 9 Let the risotto rest for a moment, then plate and serve. 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