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Summer Risotto Recipe – The GialloZafferano Recipe

To prepare the summer risotto, first you will have to prepare the vegetable broth, then cook the peppers: after having washed and dried them, place them on a baking tray with baking paper 1 and cook them for 40 minutes in a hot oven at 240° or until they are cooked and charred on the outside 2. Place them in a bowl, cover with cling film and let them cool 3.

Once the peppers have cooled, remove the outer skin and seeds 4then first cut them into 1 cm strips 5 and then into pieces 3-4 cm long 6.

Collect the cooking liquid because it will be needed later 7. Before cooking the rice, also grate the sheep’s salted ricotta with a large mesh grater. 8. Finally, peel and chop the red onion 9.

Now you can take care of the rice: put a saucepan on the heat and heat the oil over a low heat, then add the onion and let it simmer for 2-3 minutes 10. Add the rice and toast it for 4-5 minutes, stirring frequently so as not to burn everything 11. Add the pepper water 12

and immediately afterwards add 2-3 ladles of warmed vegetable broth 13. Continue cooking, adding salt and adding more vegetable broth as needed. When the risotto is half cooked, chop the rocket by hand 14 and put it in the pot 15.

When there are 4-5 minutes left of cooking, add two thirds of the peppers 16then turn off the heat and stir in the risotto with the grated salted ricotta 17 and 30 g of oil 18.

Season with pepper 19mix and adjust the consistency by pouring more broth as needed 20. Plate your summer risotto and garnish with the remaining peppers 21!