Jez Higgins

Freelance software generalist
software created
extended or repaired


Older posts are available in the archive or through tags.

Feed

Follow me on Twitter
My code on GitHub

Contact
About

Thursday 31 March 2005 Cooking with Pete: Red Pepper Risotto

  • 4 or 5 or 6 red pepper
  • handful of fresh parsley
  • 3 or 4 garlic cloves
  • a couple of tins of tomatoes or, if you're feeling keen, 12-15 fresh tomatoes, skinned and chopped
  • 400-500g of arborio rice
  • around 750ml of vegetable stock
  • a pinch of chilli powder
  • a handful of fresh basil
You'll need some olive oil and some salt and pepper too.

  1. Bang your oven to reasonably hot, around 180 to 200 degrees Centigrade. Put the peppers onto a baking sheet, and pop into the oven for 30 minutes or so. You want the skin to have bubbled up and turned brown, while the pepper itself has collapsed and softened.
  2. Hook the peppers out of the oven. Let them cool a bit then peel off the skin, hook out the seeds and white bits, and cut the flesh into strips (or squares or whatever you fancy).
  3. Make up your stock - spend an hour boiling up bits of veg, or stick the kettle on and peel a cube - and keep it on a low simmer.
  4. Slice the garlic cloves. Chop up the parsley. Pour a tablespoon or so of oil into a large, heavy bottomed pan. Fling the garlic and parsley in too, then turn the heat on low.
  5. When the pan starts to sizzle, add the tomatoes and give everything a good stir. If you're using fresh tomatoes, let them cook for 10 minutes.
  6. Add the peppers. Stir it all around.
  7. Tip in the rice and give it a thorough stir. Make sure all the rice gets good and coated. Let it cook for a minute or two.
  8. Add a ladelful or two of stock. Stir around. Let it cook a moment. Stir again. Let it cook. Stir. Keep going until the liquid you've added has been absorbed by the rice. When that happens, add some more stock. Stir and wait, stir and wait, add more stock.
  9. Carry on like this for about 20 minutes. By then you'll have probably added nearly all your stock, and the rice should be nearly cooked. What you're aiming for is the rice to soft but still have a bit of resistance. The grains should still be distinct - it's not rice porridge you're after. Keep going with the stock for another few minutes until the rice is done. Use some boiling water if you run out of stock.
  10. Pour on a glug of olive oil, grind on some pepper, sprinkle over a scant pinch of chilli. Stir it all around one more time.
  11. Tear up the basil leaves, throw them over the top. Serve it up.


Tagged recipe, and cooking-with-pete


Jez Higgins

Freelance software generalist
software created
extended or repaired

Older posts are available in the archive or through tags.

Feed

Follow me on Twitter
My code on GitHub

Contact
About