Ingredients
Method
Roast the peppers
- Roast the peppers. Put a thick layer of course salt on a tray and put the peppers on top. Roast for 10 minutes at the highest temperature your oven will go.
- After they are roasted, put the peppers in a plastic bag until cool. Once they are cool, slip off the skins and put the skins outside in the sun to dry.
- Put the rest of the peppers in a bowl. Open up the peppers and let the juices and seeds run into the bowl. Save the juice to use as a liquid to add to the risotto.
- Put the skinned, de-seeded peppers in the blender. Blend into a puree.
Make the burro acido
- Chop the shallots. Sauté the shallots in butter.
- After sautéing the shallots, cover them with the wine. Boil until the wine is reduced to almost nothing.
- Put the reduced wine shallot base into the blender. Add a lot of salted butter. Squeeze half of the grapefruit juice in. Blend. Remove from blender and put aside.
Make the powders
- Put the dry pepper skins in a grinder or blender and make them into a powder. Bake some of the grapefruit peel and grind it into a powder.
Cook the rice
- Put some olive oil and salt in the pan. Then put in the rice. Heat it until it is hot to the touch.
- Add a few ladles of hot water that was heated in a separate pot.
- Grind up some rice that is not in the pot to make a powder.
- Whisk the rice powder into the cooking rice as the water is starting to boil.
- Add the juice of the peppers and whisk some more.
- Add the pepper purée.
- Turn off the heat and remove the pan from the burner.
- Add the burro acido and the Parmigiano Reggiano cheese. The risotto is finished.
Plate the risotto
- Put a serving of the risotto on a plate. Sprinkle it with the pepper and grapefruit powders. Add some of the chopped roasted jalapeno.