Roasted Red Pepper Risotto
4 roasted carmen peppers, chopped into smallish bits
1 leek, sliced into thin rounds
2 cloves garlic, minced
1 c. arborio rice
3 – 3 1/2 c. vegetable or chicken stock
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cayenne
2 T. olive oil
1/2 c. white wine
1 T. butter
1/2 c. Pecorino Romano or Parmesan cheese
1Heat the stock with the coriander, cumin, and cayenne until just simmering, and keep it on low-heat nearby.
2 Heat the oil in a large skillet and add the leeks. Cook down, stirring occasionally, for about five minutes. They should be soft but not quite browned. Add the garlic and saute for about half a minute, then add the rice. Stir it all together so the rice is coated with oil and starts to turn just barely translucent. This should take only about a minute or two. Lower the heat a bit. This is about how high you want your flame at this point:
3 Add the wine to the skillet, and cook, stirring, until most of the wine has been absorbed into the rice. Then start the stock-adding process. Add about half a cup at a time and cook until it’s entirely absorbed before adding more. The flame should be hot enough to keep the risotto bubbling, but not so high that it absorbs in less than two or three minutes.
4 Add the roasted red peppers when you have about one cup of stock left to add. You’ll know the risotto is done when it starts looking creamy, and when you taste it and it has just a little bit of bite. Remove it from the heat and stir in the butter and cheese, and serve to happy people.