Cornelio Risotto

Cornelio Risotto

DOSES FOR: 4 people


  • 2 yellow peppers and 2 red peppers
  • rough breadcrumbs
  • parsley
  • garlic
  • extra virgin olive oil
  • salt

A rich and
first dish 


Cut the tops off the peppers, hollow out the insides, then wash and cut them into strips. Peel the onion and garlic, chop them finely and sauté them gently in a saucepan along with 4 dessert spoonfuls of oil. Add the peppers and cook them over a higher heat for a few minutes, stirring frequently, until they are well browned. Add the rice, mix it in well, splash a little wine over it and let it evaporate. Next, pour in a ladleful of boiling stock and leave to cook; keep adding more stock as needed and stir frequently. Check whether more salt is needed. When the rice is fully cooked, take the risotto off the heat, drizzle some olive oil over it, sprinkle on some finely chopped herbs, mix them in and leave the whole dish for a minute before serving.