Risotto with lettuce, peppers and spumante

  • difficulty


  • 350 g Riso Roma
  • 1 small sweet green pepper
  • 1 l meat broth already made and skimmed from the fat
  • 2 shallots
  • 1 fleshy sweet red pepper
  • 1 small bunch Italian parsley
  • ½ glass sparkling wine
  • 50 g Butter
  • 1 head lettuce
  • 50 g Emmental cheese
  • salt and pepper
Riso Roma


Remove the tougher leaves from the lettuce, rinse it and cut it into strips.Peel the shallots chop them finely, clean the peppers, removing the white filaments and seeds then wash and chop the parsley finely.Heat the oil with a 15g knob of the butter in a saucepan, add the shallots and fry until soft but not golden; add the chunks of peppers and brown for about 3 minutes, stirring with a wooden spoon.Mix the rice to these ingredients and brown for 2 minutes; sprinkle with the sparkling wine and let it evaporate over a high heat; then simmer for 15-18 minutes, ladling some boiling broth at a time.Just before the rice is ready add the lettuce strips, remove the pan from the heat while the rice is still tender and al dente, add the butter, the Emmenthal grated with a wider grater.Mix the rice and let it cool for 2-3 minutes covered. Pour it in the serving dish, sprinkle with the chopped parsley and serve immediately.