A delightful twist on classic risotto, featuring vibrant bell peppers and creamy blue cheese for a flavorful and satisfying dish.
Heat the olive oil in a heavy-bottomed pan over medium heat.
Using a heavy-bottomed pan prevents the rice from sticking and ensures even cooking.
Add the chopped shallots and sauté until translucent.
Stir frequently to avoid burning the shallots and to bring out their sweetness.
Stir in the diced bell pepper and thyme, cooking until the peppers soften slightly.
Cut the peppers into small, even pieces for uniform cooking.
Add the arborio rice and stir to coat the grains with oil.
Toasting the rice enhances its flavor and helps maintain its texture during cooking.
Pour in the white wine and cook until mostly absorbed.
Use a dry white wine for a balanced flavor that complements the dish.
Gradually add the hot vegetable stock, one ladle at a time, stirring constantly until absorbed before adding more.
Stirring constantly releases the rice's starch, creating a creamy texture.
Once the rice is tender, stir in the blue cheese until melted and creamy.
Add the cheese off the heat to prevent it from becoming grainy.
Season to taste with salt and pepper, then serve immediately.
Serve the risotto hot for the best texture and flavor.
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