List of Ingredients
- 3/4 LB. of Vialone Nano rice
- 12 large shrimp
- 4 red bell peppers
- 1 shallot
- Toasted hazelnuts
- Pickled capers
- Extravirgin olive oil
- Salt
Method
Place the bell peppers on a baking tray lined with parchment paper and roast at 475°F for 25-30 minutes. Let them cool, then peel, remove the seeds, and slice into strips. Set aside a few strips and chop, for garnish. Blend the rest of the peppers into a purée in a blender or food processor.
For the risotto: Peel and chop the shallot. Heat the rice dry in a saucepan with a generous pinch of salt. When it is warm to the touch, mix in the shallot, then begin ladling in hot water to cook for 8-10 minutes, gradually adding more water as needed (it should be fairly dry at the end). Spread it out on a tray and let it cool down.
For the garnish: Shell the shrimp and sear them in a pan with a drizzle of olive oil and a pinch of salt for 1 minute. Coarsely chop about a dozen hazelnuts and 2 tablespoons of capers. Place the risotto on plates, topping it with the bell pepper sauce and shrimp, then garnish with the chopped hazelnuts, capers, and peppers set aside. If desired, sprinkle with pickled caper leaves and marjoram.