This risotto has a light smoky taste because of the charred peppers and the bacon gremolata adds a nice freshness to it. Gremolata is an Italian condiment made out of parsley, garlic and lemon. It is traditionally served with meat but I thought it would be nice to add some bacon to it and use it as an extra on the risotto. It turned out to be a great combination of flavors.
3 red bell peppers
1 medium white onion, chopped
400gr Arborio rice
1 cup of white wine
1 ½ litter of chicken stock
200gr crème fraiche
½ cup of frozen peas
40g grated Parmesan
For the gremolata:
1 cup of flat leaf parsley (hard stems removed)
6 crispy bacon strips
Zest of 1 lemon
1 clove of garlic, minced
To make the roasted pepper sauce, place the whole peppers over a gas burner and cook, turning as necessary, until charred all over. Let them cool off for a few minutes. Pull out the stems and cores. Then under running water, peel the skin off with your hands. Once all the peppers are pealed, chop them up and put them in a bowl. Add 1 cup of the chicken stock and blend until smooth.
In a large pan, add some olive oil over medium heat. Add the chopped onions and cook for a couple of minutes until they are translucent but not browned. Add the rice and stir for a minute. Then add the white wine. Let it reduce to half and add the pepper sauce. Stir until combined. Start adding the chicken stock with a ladle and keep stirring. Once the liquid has reduced to half, keep adding more stock and stir. Keep doing this for about 20 minutes, until the rice is cooked.
Add the crème fraiche, frozen peas and Parmesan. Stir until it is all combined and the peas are cooked. Add salt to taste.
To make the gremolata, just chop all of the ingredients very fine. Mix them and set aside.
Serve the risotto on each plate and top with some of the gremolata.