Risotto With Roasted Peppers and Pecorino

1 h 15 min4 servings

Creamy Arborio rice with roasted sweet peppers, saffron, and Pecorino Romano cheese.

prepRoast peppers over flames or under broiler until skin blackens well. Cool, scrape away skin and seeds, wipe with paper towel (do not rinse). Cut into ½-inch-by-¾-inch strips.
prepKeep broth warm in a separate pot.
2 large red bell peppers	Marinate peppers with spices & garlic				Stir in marinated peppers & 1 cup broth, simmer 5–6 min	Add 1 cup broth, cook 5 min until creamy	Stir in butter, cheese & parsley, serve
2 large yellow or orange bell peppers
Salt, to taste
2 teaspoons ground turmeric
½ teaspoon saffron threads, soaked in 120 ml warm water for at least 10 minutes
¼ teaspoon ground cayenne
2 small garlic cloves, finely chopped
45 ml extra-virgin olive oil	Heat oil, cook onion until softened, 10 min	Add rice, stir until coated & sizzling	Add wine, cook until absorbed, 1 min	Add 4 cups broth, simmer 5–6 min
1 large yellow onion, diced
300 g Carnaroli or Arborio rice
120 ml dry white wine
950 ml hot chicken or vegetable broth
240 ml hot chicken or vegetable broth
240 ml hot chicken or vegetable broth
45 g unsalted butter, cut into a few pieces
100 g grated Pecorino Romano cheese, plus more for serving
3 tablespoons roughly chopped parsley

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