The Lost Risotto Post of 2005

This savory little number is from way, way back in December. Then jwa and I got stuck in California. Then it was 2006. Then I forgot all about it. It’s Risotto with Caramelized Onion, Brandy and Roasted Red Bell Pepper and it’s fabulous. I served it with some oven roasted broccoli on top for extra color and beta carotene. Mmm!

Risotto with Caramelized Onion, Brandy and Roasted Red Bell Pepper from The Best 125 Meatless Main Dishes cookbook — otherwise known as the “Risotto Bible”.
2 tbsp Olive Oil
2 medium onions, diced
1 tsp dried rosemary
1/4 tsp salt
2 tbsp brandy
1 medium red bell pepper, roasted
6 cups vegetable or chicken stock
2 cloves garlic, minced
1 tsp nutmeg
1/2 cup grated Parmesan cheese
2 cups Arborio rice
Fresh pepper to taste

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions, rosemary and salt. Reduce heat to medium low and sauté, stirring frequently for 20 minutes. Onions will get very limp and nicely browned. Stir in the brandy and keep warm until needed.

Roast the bell pepper under the broiler, turning as needed until all sides are blackened. Place in a plastic bag, seal and let steam for about 10 minutes. Peel skin off and slice into strips.

Heat remaining tablespoon of oil in a heavy-bottomed pot and sauté garlic for one minute. Add the nutmeg and rice and stir to coat. Add the broth 1/2 cup at a time. Stir and wait until most of the liquid is absorbed to add more. You may not need all six cups but it will be close.

With the last batch of stock, add the onions, bell pepper strip and Parmesan. Add some freshly ground black pepper to taste. Serve hot.

Oven-roasted broccoli makes a nice side (or top). Here is that recipe is again.

Roasted Broccoli:
1 bunch broccoli, cut into florets
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper

Preheat oven to 450 degrees F.

Toss the broccoli florets with the olive oil, salt, and pepper on a baking sheet. Spread them out and then roast, until the edges are crispy and the stems are crisp tender, about 15 minutes. Check often, as it may only take about 10 minutes if your florets are small.

Next week: Stout-braised skirt steak, onion & mushroom soup, SHF17 and who knows what else, perhaps a nice, non-fattening house post!