Cheese And Pepper Risotto

1. 1

   Soak the shallots in water for 2 minutes, and then drain.

2. 2

   In a nonstick skillet, melt the butter on medium heat and saute the onions and bell pepper, about 5 minutes.

3. 3

   Add the rice and cook until the grains appear transparent.

4. 4

   Add the white wine and allow the liquid to evaporate, and cook for a few minutes.

5. 5

   Add the hot stock and cool for 20 minutes.

6. 6

   Remove from the heat, stir in the cheeses and serve with a sprinkling of dill.

No additional tips available.