Recipe for Risotto with Onions and Peppers

Rinse, remove the seeds, and chop the chili into small pieces. Peel, remove the germ from the onions, and then slice them.

In a large pot, melt the chopped onions (without browning) and the chili in 40 g of butter. Add the rice and stir for about a minute (the rice grains should become translucent). Pour in the white wine, stir, and let it cook for a few minutes over low heat. Then, add the hot broth ladle by ladle, waiting for the rice to absorb the liquid each time. Stir very regularly.

To finish, at the end of cooking, lightly salt, grind some pepper, incorporate 30 g of butter and grated cheese. Let rest for five minutes covered, off the heat. Serve immediately.