CHILDREN’S RECIPE: Crunchy Red Bell Pepper Rice Balls
Ingredients:
6 oz Finished Tomato Risotto
1 Red Pepper, roasted
1 cup Bread Crumbs
3 cups Corn Oil

Method of Preparation:
Dice the roasted pepper small and mix into the risotto. The into the risotto and roll in one-inch size balls and coat with bread crumbs. In a pot bring the oil to 350f and fry the rice balls until crispy. Let cool so not too hot to eat. Serve with a side of Sour Cream.

FAMILY RECIPE: Roasted Red Bell Pepper Stuffed with Tomato Risotto
Roasted Red Bell Peppers
Ingredients:
4 Red Bell Peppers
2 Red Tomatoes, sliced in half
2 cloves Garlic, chopped fine
2 sprigs Thyme, pick the leaves off
2 oz Olive Oil
Salt and Pepper

Method of Preparation:
In a bowl mix the tomatoes, Red Peppers with the garlic, thyme, olive oil, and season with salt and pepper. Roast in an oven at 400f for 15 minutes. Remove and let cool. Dice the tomato and cut the top of the pepper off and remove the seeds. Keeping them intact.

Risotto
Ingredients:
8 oz Carnaroli Rice
2 cups Chicken stock or vegetable stock
1 cup White Wine
3 oz White Onion, diced small
1 clove Garlic, minced
3 oz Olive Oil
1 Jalapeno Pepper, diced small and no seeds
Salt and Pepper

Method of Preparation:
Put the vegetable stock in a separate pot and bring to a boil and let simmer. Set aside. In a second pot cook the onion then the garlic until soft. Add the Carnaroli rice stir into the onions garlic and olive oil to coat the rice. Then pour the wine in with the rice and stir. Bring the wine to a simmer for one minute.

Lastly, add the vegetable stock and bring up to a boil stir and turn. Then take off the heat. Cover and let sit for 20 minutes. You can cool and refrigerate and finish when you like. Your risotto can be finish in 6 minutes.