Risotto with Cream and Bell Pepper

Ingredients

400 g Rice

100 g Butter

2 Bell Peppers

1 Onion

4 Cloves Garlic

1500 ml Vegetable Broth

100 ml Sherry

100 ml 35% Cream

4 Thyme

Salt

Ground Black Pepper

Melt 80 g butter in a deep frying pan and fry the finely chopped onion. The onion should become completely soft and translucent. Add the rice and fry for a few minutes, stirring constantly.

Add the finely chopped garlic, stir, and simmer together with the rice, butter, and onion. Once the garlic has almost completely dissolved into the rice and onion mixture and begins to emit its most distinctive aroma, pour the dry sherry into the pan, stir it in with the rice and vegetables, and, reducing the heat to low, evaporate the alcohol, stirring constantly.

Once the sherry's presence is only hinted at by its aroma, pour a third of the broth into the pan, stir the contents to penetrate all the most secret corners, and simmer the rice over low heat, adding more broth as it evaporates.

In the remaining butter, fry the finely chopped peppers, seeded and peeled, until they are soft and begin to smell toasted.

Pour the peppers into the pan with the half-cooked risotto, season with salt and pepper, stir, add more broth, and continue the same simmering process—stirring and adding more broth.

 When the rice is almost cooked, stir in the cream. Turn off the heat and continue stirring for about another minute to achieve a creamy risotto.

Serve garnished with thyme leaves.

Enjoy!