Risotto With Roasted Peppers and Pecorino Recipe
Step 1 Roast peppers, blackening the skin well, over flames or under a broiler. When cool, using a small knife, scrape away and discard skin and seeds. Wipe off excess charred spots with a paper towel — do not rinse. Peppers may be roasted a day or two in advance.
- 2 large red bell peppers or other sweet pepper, such as Corno di Toro
- 2 large yellow or orange bell peppers or other sweet pepper, such as Corno di Toro
- Salt, to taste
- 2 teaspoons ground turmeric
- ½ teaspoon saffron threads, soaked in ½ cup warm water for at least 10 minutes
- ¼ teaspoon ground cayenne
- 2 small garlic cloves, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 1 ½ cups Carnaroli or Arborio rice
- ½ cup dry white wine
- 4 cups hot chicken or vegetable broth, plus 1 to 2 more cups as needed
- 3 tablespoons unsalted butter, cut into a few pieces
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 3 tablespoons roughly chopped parsley
- Roast peppers, blackening the skin well, over flames or under a broiler. When cool, using a small knife, scrape away and discard skin and seeds. Wipe off excess charred spots with a paper towel — do not rinse. Peppers may be roasted a day or two in advance.
- Cut peeled peppers into ½-inch-by-¾-inch strips and place in a medium bowl. Add a big pinch of salt, then add turmeric, saffron and its water, cayenne and garlic. Mix well and let peppers marinate for at least 15 minutes and up to 2 days in advance.
- Begin the risotto: Set a Dutch oven or wide, heavy-bottomed pan over medium heat and add olive oil. Keep broth warm in a separate pot. When oil is wavy, add onion and a pinch of salt. Let onion cook, stirring often until well softened and lightly brown, about 10 minutes.
- Add the rice to the onion mixture. Turn heat to medium-high. Cook, stirring, until rice is well coated and sizzling.
- Add white wine and cook until absorbed, about 1 minute.
- Add 2 cups hot broth and adjust heat to a brisk simmer. Cook, stirring occasionally, until liquid is absorbed, 5 to 6 minutes.
- Add 1 cup broth along with the marinated pepper mixture. Stir well and continue cooking at a brisk simmer until all liquid is absorbed, 5 to 6 minutes.
- Add 1 more cup broth. Taste and adjust seasoning if necessary. Cook for about 5 minutes more, until rice is cooked through but the grains are still firm. You may need to add a little more broth or cook slightly longer. Keep things a little soupy. Turn off heat.
- Stir in the butter, grated cheese and the parsley. Transfer to a serving bowl or serve directly from the pot. Pass more cheese at the table.
- Step 2 Cut peeled peppers into ½-inch-by-¾-inch strips and place in a medium bowl. Add a big pinch of salt, then add turmeric, saffron and its water, cayenne and garlic. Mix well and let peppers marinate for at least 15 minutes and up to 2 days in advance.
- Step 3 Begin the risotto: Set a Dutch oven or wide, heavy-bottomed pan over medium heat and add olive oil. Keep broth warm in a separate pot. When oil is wavy, add onion and a pinch of salt. Let onion cook, stirring often until well softened and lightly brown, about 10 minutes.
- Step 4 Add the rice to the onion mixture. Turn heat to medium-high. Cook, stirring, until rice is well coated and sizzling.
- Step 5 Add white wine and cook until absorbed, about 1 minute.
- Step 6 Add 2 cups hot broth and adjust heat to a brisk simmer. Cook, stirring occasionally, until liquid is absorbed, 5 to 6 minutes.
- Step 7 Add 1 cup broth along with the marinated pepper mixture. Stir well and continue cooking at a brisk simmer until all liquid is absorbed, 5 to 6 minutes.
- Step 8 Add 1 more cup broth. Taste and adjust seasoning if necessary. Cook for about 5 minutes more, until rice is cooked through but the grains are still firm. You may need to add a little more broth or cook slightly longer. Keep things a little soupy. Turn off heat.
- Step 9 Stir in the butter, grated cheese and the parsley. Transfer to a serving bowl or serve directly from the pot. Pass more cheese at the table.
Vegetarian: Meat- no Cheese, eggs- yes Vegan: Meat- no Cheese, eggs- no.
This recipe is not vegetarian if made with Pecorino Romano. Using a hard parmesan made without animal rennet solves the problem.
Willie, respectfully, Susan is correct. The rennet used in true Pecorino Romano is from a calf stomach. There are microbial rennets and plant rennets (thistle) but by definition Pecorino Romano calls for traditional rennet and thus is not vegetarian. You’re correct that it’s also not vegan.
Postscript: Leftovers that I put in covered bowl in fridge heated deliciously well in microwave the next day for lunch. Used a fork to gently stir in a little water to loosen the risotto, microwaved for roughly 90 seconds on high, stirred again. Just right.
Great outcome for flavor and rice texture making this as the recipe is written for technique and ingredients, even Corno di Toro peppers which are available from local farm this time of year. Marinated peppers day in advance. Used chicken broth (homemade) and pecorino and the richer flavor of the former and pungency of the latter masked the saffron a bit. Next time I'll try veg broth and parmesan. Keeper.
Thank you for the wine pairing!
