Recipe: Sweet Pepper and Basil Risotto

Serves 4, and rings in a special New Year

4 cups chicken stock

4 tablespoons olive oil

1 large onion, chopped

1 ½ cups seeded and chopped red bell pepper

1 ¼ cups arborio rice

¼ cup dry white wine

½ cup shredded fontina cheese

½ cup shredded parmesan cheese

Salt and ground pepper to taste

½ cup fresh basil leaves, shredded

Heat stock in a saucepan and keep at a simmer. Heat olive oil in a large pot; saute onion, stirring frequently for about 5 minutes. Add peppers, season, and continue cooking until softened. Add rice, stir to coat with oil, and cook for an additional 2 minutes.

Add wine, and stir until almost completely evaporated. Add heated stock about half a cup at a time while stirring until liquid is mostly absorbed. Continue stirring and adding broth for 20–25 minutes until rice is al dente. Add the cheeses, and stir well to combine. Season with salt and pepper. Fold in shredded basil. Serve immediately.