Courtesy of Chef Aldo Martinelli from Our Menu Italian Foods Demo, Saturday, September 27, 2008
Serves 5
Ingredients:
12 Oz Arborio Rice
3 Oz Finely Chopped Onions �
2 Oz Unsalted Butter
4 Oz Parmesan Cheese Grated
1 Cup Dry White Wine
2 Qt Vegetable Stock
1 Tsp Fresh Thyme �
1 Sprig Fresh rosemary �
1 Tsp Garlic finely Minced �
4 Oz Peperoni alla Griglia Diced
4 Oz Pomodorina Sauce
Preparation:
In a frypan with 1/2 Oz of butter toast the garlic, join the pomodorina sauce and rosemary and simmer for 2 min, set aside.
In a large pan with the oil from the poeproni alla griglia toast the chopped onion, add the rice and keep toasting, baste with wine and allow to evaporate, slowly add the hot vegetable bouillon till 3/4 cooked, at this point join the peppers and fresh thyme and complete the cooking. Once ready finish the risotto with remaining butter and grated parmesan.
Serve the risotto in a “volcano” shape and top it with the Pomodorina previously flavored.
Serve Hot.
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