This may sound an unusual combination but it really works.
The peppers have to be black when you cook them so they have a smoky flavour. Make sure you peel them of all the charred bits and chop them finely.
The addition of basil and plenty of Parmesan makes this risotto really creamy and delicious in fact its one of my favourites!
Roasted red pepper risotto with basil and parmesan
Ingredients - serves four
300g risotto rice
1 white onion
3 sticks celery
4 ripe plum tomatoes (skinned, deseeded and finely chopped)
200g parmigiano reggiano
75g unsalted butter
2 red peppers
2 litres chicken stock
A handful of fresh basil (ripped)
Half a glass of white wine
Char grill red peppers until black, place in bowl, cover with cling film and leave to rest.
Peel off black skin and wash off seeds, chop finely and set aside.
In a large saucepan soften onion and celery then add rice and cook for five minutes.
Add white wine then stock and stir continuously adding stock ladle by ladle.
When rice is almost ready add chopped peeled peppers, tomatoes, parmesan, basil and butter and stir vigorously to obtain a lovely creamy consistency.
Season with salt and pepper and then serve.
Try with a glass of Valpolicella. The wine maker Allegrini makes a very good simple one that has plenty of fruit.