Body
Ingredients 2 large red bell peppers 6 tablespoons extra virgin olive oil 1 medium yellow onion, diced 4 cups chicken stock, divided 1 1/2 cups Arborio rice 1/4 cup white wine 3 teaspoons red wine vinegar 2 tablespoons butter 1/2 cup parmesan cheese, freshly grated salt and pepper, to taste About 20 to 30 minutes before you’re ready to start the risotto, line a rimmed baking sheet with aluminum foil and place the whole peppers on it. Turn your oven broiler on high, and place the peppers under it, letting the peppers char.