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