T. Mike Fletcher
Lemon Basil Risotto Stuffed Red Peppers
Risotto is one of the most versatile dishes around. It goes from side dish to main dish with the addition of seafood or vegetables effortlessly. I know the traditional method of adding a bit of liquid at a time, but most of us don’t have the luxury of standing in front of the stove, adding and stirring for a half an hour.
So I cooked it as I would any other rice and it came out beautifully—creamy, cheesy with a hint of white wine. The ratio of liquid to rice is much higher—that is not a mistake in the recipe. The use of shallots is key to this dish. They are intense in flavor, sort of like an onion but with a bit of garlic. Used judiciously, they are more subtle than onions and garlic.
In addition to the peppers, I stuffed some mushrooms, which could be used as an appetizer or a side dish. Zucchini would work as well.
Makes 6 side servings
3 red peppers or a mixture of red and yellow peppers
2 tablespoons olive oil
Salt and pepper
1 large shallot
1 1/2 tablespoons butter
1 cup Arborio rice
3 1/4 cups chicken stock
1/3 cup dry white wine, such as Chardonnay
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup sharp, sharp asiago or parmesan, grated
1/4 cup lemon juice
Rind of 1 lemon
1/4 cup finely chopped fresh basil
1/3 cup bread crumbs
1/3 cup sharp asiago or parmesan
1 to 2 tablespoons olive oil
Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and spray the foil. Set aside.
Cut the peppers lengthwise. Remove the seeds and carefully cut away the ribs and stem. Rub the peppers completely with the oil. Salt and pepper both sides and place, cut side down, on the baking sheet. Roast for about 10 to 15 minutes until they just begin to soften. Do not roast them until they are soft. They need to have some body. Set aside.
Finely dice the shallot. Heat the butter in an ovenproof pan. Sauté the
shallots in the butter until softened. Add the rice and cook for about 5 minutes to lightly brown the rice. Add the stock, water, wine salt and pepper. Bring to a boil.
Cover and place in the oven for 20 to 25 minutes. When you remove the rice, it will still have a lot of liquid that has not been absorbed. That is how it should be. Keep the top on and let it sit for 10 to 15 minutes. It will be very creamy and the perfect consistency. Stir in the basil, asiago, and lemon zest. Add more stock if the rice has absorbed too much of the liquid.
Combine the crumbs and the 1/3 cup cheese. Add the olive oil a bit at a time to moisten the crumbs evenly.
Fill the peppers with the risotto. Top with the crumbs.
Bake for 10 to 15 minutes to heat through and brown the crumbs. Serve immediately.
Note: If you make this ahead of time, add an additional 1 cup of stock before refrigerating. When ready to use heat the risotto gently. If it is still too thick, add stock or water to obtain a creamy consistency. Continue as above.
