Recipe: Risotto with Green Beans and Yellow Bell Pepper

RISOTTO WITH GREEN BEANS AND YELLOW BELL PEPPER

1 yellow bell pepper
1/2 pound green beans
Salt
1 1/2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup finely chopped onion
6 cups homemade meat broth (or a bouillon cube dissolved in 6 cups simmering water, or 1/2 cup canned beef broth diluted with 5 1/2 cups water)
1 2/3 cups carnaroli, arborio (or other imported Italian rice for risotto)
1 1/2 tablespoons butter
2/3 cup freshly grated Parmigiano-Reggiano cheese
Black pepper ground fresh

Split the pepper, remove the pulpy core and seeds, and cut enough of the pepper flesh into 1/2-inch squares to produce 1 cup.

Snap both ends off the beans, and wash the beans in cold water. Bring water to a boil in a medium saucepan; add a liberal amount of salt, which will keep the beans green; and as the water resumes boiling, drop in the beans. When the water returns to a boil, cook the beans another minute and a half, then drain. Cut the partly cooked beans into lengths of 1 inch.

Put 1 1/2 tablespoons butter, 1 tablespoon vegetable oil and the chopped onion into the pot where you will be making the risotto and turn on the heat to medium high. Cook the onions, stirring frequently, until they turn pale gold.

Add the pepper squares, turn up the heat, and cook the pepper for about half a minute, turning it to coat it well. Add the green beans, turn them several times to coat well, and cook at high heat for 3 or 4 minutes.

While the beans are cooking, pour the broth into a saucepan; bring it to and keep it at a slow, sputtering simmer on a burner close to the risotto pot.

Add the rice to the beans and pepper, turning it over thoroughly and continuously for about half a minute to coat it well and combine it with the vegetables. Add 1 cup of simmering broth and cook the rice, stirring it and periodically adding liquid. Finish cooking the rice, stirring always and adding broth when needed, until it is tender and firm to the bite, about 25 minutes.

Off heat, whisk in 1 1/2 tablespoons of butter, the grated Parmesan and liberal grindings of black pepper. Turn the risotto over four or five times with a wooden spoon. Taste and correct for salt, transfer to a warm platter and serve at once.

Servings: 4-6
Source: Marcella Cucina by Marcella Hazan