Risotto with Peppers and Gorgonzola

Ingredients · 4 servings

• 40 gOlive oil
• 80 gShallots
• 5 gThyme, fresh
• 320 gArborio rice
• 150 gWhite wine
• 120 gGorgonzola
• 200 gBell peppers
• 1000 mlVegetable stock
• 5 gSalt

Equipment

stovetop, chef knife, cutting board, heavy pan, ladle, saucepan, serving bowls, wooden spoon

Instructions

1. 1
   Prep ingredients

   Chop the shallots, slice the bell peppers, crumble the gorgonzola, measure all ingredients, and set out a heavy pan and a ladle. · 5 min

   What to look for: Shallots translucent and peppers softened

2. 2
   Sauté vegetables

   Heat the olive oil in the heavy pan over medium heat, add the shallots, cook until soft, then add the bell peppers and fresh thyme and cook until fragrant. · 7 min

   What to look for: shallots translucent and peppers softened

3. 3
   Toast rice

   Add the arborio rice to the pan, stir to coat every grain with oil and vegetables, and season lightly with salt. · 2 min

   What to look for: rice edges look slightly translucent

4. 4
   Cook risotto

   Warm the vegetable stock with the white wine in a separate pan over a gentle simmer, then ladle it into the rice a little at a time, stirring until absorbed and the rice is tender with a slight bite. · 18 min

   What to look for: creamy rice with slow waves

5. 5
   Finish and serve

   Add the gorgonzola to the risotto, stir over low heat until just melting and creamy, adjust salt to taste, then spoon into bowls and serve immediately. · 2 min

   What to look for: cheese just melted and glossy