Risotto - Bell pepper, ricotta,walnuts and basil cream

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the bell pepper in the oven for 30–40 minutes. Transfer to a paper bag, let it cool slightly, then peel and remove seeds.

Step 2

Blend the roasted pepper with ricotta, walnuts, olive oil, basil, grated parmesan, salt, and pepper until smooth. Add a small splash of olive oil if needed to adjust the texture and set aside.

Step 3

Cut the guanciale into small cubes and place it in a pan on low heat, letting the fat render slowly without adding anything.

Step 4

Heat olive oil in a pan, add the sliced shallot and cook until soft. Add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 5

Pour in the white wine and let it evaporate completely. Begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 6

After about 10 minutes, stir in the bell pepper cream and continue cooking, adding stock and stirring until the rice is creamy and al dente.

Step 7

Increase the heat under the guanciale until it becomes crisp.

Step 8

Serve the risotto on a plate and finish with the crispy guanciale and fresh basil leaves.