Spicy Risotto

This spicy risotto makes a great accompaniment to any roast or meatloaf.

Serves 10

  • 5 Italian peppers

  • 2 fresh plum tomatoes

  • 2 large yellow onions

  • ½ bulb fresh garlic

  • 4 sprigs fresh marjoram or oregano

  • 1 tablespoon olive oil

  • 2 cups arborio rice

  • ½ cup pinot noir or other red drinking wine of choice

  • 5½ cups Chicken Stock (page 14)

  • 1 cup Old World Gravy (Long-Cooking Tomato Sauce) (page 64)

  • 1/3 cup Parmesan cheese

  • 1 tablespoon red pepper flakes

  • Fresh-cracked black pepper

    • Clean and finely dice the peppers and tomatoes. Peel and dice the onions. Peel and mince the garlic. Clean and gently chop the marjoram leaves.

    • Heat the oil to medium temperature in a large frying pan. Lightly sauté the peppers, onion, garlic, and rice for 2 minutes. Pour in the wine, and stir until absorbed. Add the stock ½ cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue until all the stock is absorbed and the rice is tender.

    • Add the Old World Gravy, tomatoes, and marjoram. Remove from heat and sprinkle with cheese, red pepper flakes, and black pepper. Serve.

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