Risotto with shrimp à la Sanne

Ingredients for 4 servings:

• 2 red bell peppers
• 1 onion(s)
• 2 garlic cloves
• 5 spring onions
• 20 g butter
• 400 g rice (risotto rice)
• 125 ml white wine
• 1 liter broth (lobster stock), boiling
• 1 tsp sambal oelek
• 12 shrimp(s)
• 3 tbsp olive oil
• Salt
• Cayenne pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve the peppers, remove the seeds, and place skin-side up on a baking sheet. Roast in a preheated oven on the 3rd rack from the bottom under the broiler for 8-10 minutes, until the skin is blackened and blistered. Remove from the oven, cover with a damp cloth, and let cool. Peel and cut into 1 cm diamond-shaped pieces. Finely dice the onion, mince the garlic, and trim and thinly slice the spring onions. Heat the butter and fry the onion, then the garlic and rice until translucent. Add the white wine and reduce. Add 1/3 of the hot stock three times in a row and let it simmer uncovered over medium heat for 25-30 minutes, stirring frequently. Season with salt and sambal oelek. Remove the shrimp’s guts. Heat the olive oil in a pan. Fry the shrimp for 2-3 minutes, turning occasionally. Season with salt and cayenne pepper and remove from the pan. Stir in the bell peppers, spring onions, and shrimp into the risotto and heat for 1-2 minutes. Serve on warmed plates.