Risotto with Red, Yellow, and Green Peppers

Based on my recent success with another Marcella Hazan recipe I decided to try something else from Marcella Says….

This time around I opted for risotto, mainly because I had some Arborio rice in my cupboard that I wanted to use up.  This risotto with three types of peppers seemed the most appealing especially since I was feeling in a vegetarian mood.

Making risotto drives me a bit nuts.  I mean all that adding liquid and constant stirring can drive anyone a bit batty.  I mean if you don’t stir soon enough all of the rice could be stuck to the bottom.  It can get mildly stressful.  Luckily for this recipe Hazan (probably realizing the frustration involved in risotto-making) didn’t require any crazy preparation.  Last time Hazan had me peeling peppers.  It ended up not being as painful as anticipated but still, peeling peppers is no joke.  While the preparation wasn’t too bad the actually cooking was pretty time-consuming.  The peppers alone have to cook for about 30 minutes, then you get into the risotto making.

While I realize that I’m totally bitching and moaning about this recipe it was pretty darn delicious!  It turned out rich and creamy with great caramelized flavour from the peppers.  I ended up eating an obscene amount of this risotto.

Unfortunately I couldn’t find this recipe online to link to it.  Believe me, I searched high and low.  As I’ve mentioned the recipe can be found in Marcella Says… by Marcella Hazan.  It’s worth seeking out…