Risotto with the two recipes recipe- sweet and sour

How to prepare: risotto with the two peppers

1. Prepare the ingredients: Pour the vegetable broth in a saucepan and bring it to a boil. In the meantime, peel and finely chop the golden onion. Wash the peppersEliminate seeds and white filaments, then cut them into cubes of about 2 cm.

2. Fry the onion: In a large saucepan, heat 2 tablespoons of extra virgin olive oil. Add the onion and let it dry gently over low heat, without browning it.

3. Add peppers and rice: When the onion becomes transparent, united Two thirds of the peppers (both yellow and red), lightly raise the heat and add the Carnaroli rice. Toast it for a few minutes, until it starts to sizzle.

4. Cook the risotto: Pour a ladle of boiling brothMix and leave to absorb. Continue to add the broth little by little, mixing gently so as not to break the beans. The cooking time is approximately 10-12 minutes From the first ladle, but it can vary according to the type of rice.

5. Fry the remaining peppers: In a separate pan, heat the rest spoonful of extra virgin olive oil and fry i remaining peppers For a few minutes, until they make them crunchy.

6. Stir and serve: At the end of cooking, turn off the fire and add the Parmigiano Reggiano grated. Mix carefully and let it rest for 2 minutes. Serve the risotto and garnish with the suffering peppers.