Roasted Pepper Risotto

Directions

1. 1
   Place oven rack in upper-middle position and preheat the oven to 500F Wash bell peppers and cut in 4 or 5 pieces.
2. 2
   Cut out and discard stem, seeds and membranous interior ribs.
3. 3
   Line a baking sheet with parchment or foil and place peppers on sheet, skin side up.
4. 4
   Roast 15-20 minutes, until evenly charred and blistered all over.
5. 5
   (You can also do this under the broiler, but watch carefully!)
6. 6
   Place pieces into a ziploc bag while still hot.
7. 7
   Squeeze out excess air, seal, and refrigerate overnight.
8. 8
   Remove peppers from bag.
9. 9
   Peel away charred skins.
10. 10
    Slice into thin strips and set aside.
11. 11
    Place stock in a small saucepan and heat over medium-low heat until just barely simmering.
12. 12
    Meanwhile, melt butter in a larger saucepan over medium heat.
13. 13
    Add shallot and pepper flake or chopped fresh chile.
14. 14
    Saute until vegetables are soft and shallot is translucent, 2-4 minutes.
15. 15
    Add the rice and stir well for 2-3 minutes until each grain is well-coated with butter and beginning to turn opaque.
16. 16
    Add tomato paste and continue to stir until it just begins to brown.
17. 17
    Add a ladle full (about 1/2 cup) of stock to rice and stir gently until it is almost entirely absorbed.
18. 18
    Continue adding hot stock, ladle by ladle, stirring after each addition until it is almost absorbed before adding the next.
19. 19
    This should take 15-20 minutes.
20. 20
    When adding the final ladle of stock, add the pepper strops and some thyme leaves.
21. 21
    Cook 2-3 minutes more; the rice should still have a tiny bit of bite, but the sauce should be very creamy.
22. 22
    Stir in Parmesan cheese, salt and pepper.
23. 23
    Dollop with creme fraiche or sour cream before serving.