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For 4 people

Peperoni Cream:

2 red bell peppers (sweet pointed peppers)
2 tbsp olive oil
100 ml vegetable broth

Risotto:

80 g onions
2 tbsp oil
280 g short-grain rice
50 ml white wine
1 L hot vegetable broth
20 g cold butter
20 ml olive oil
Parmesan cheese
2 medium-hot chili peppers
Chives
Pecorino shavings

Peperoni Cream

Char the peppers with a kitchen torch or roast them in the oven at 220°C (430°F) using the grill function until the skin is completely dark. Let them cool slightly and peel off the burnt skin.
Cut the peppers into pieces, lightly sauté them in a little olive oil, and season with salt. Simmer with vegetable broth for about 15 minutes until soft.
Blend the peppers until smooth and set aside.

Risotto

Peel the onion, finely chop it, and lightly sauté it in oil. Add the rice and, over low heat, stir continuously until it becomes translucent.
Deglaze with white wine and let the liquid evaporate completely. Gradually add the vegetable broth so that the rice is always covered with liquid. Stir frequently and cook for about 18 minutes until the rice is al dente but creamy.
Stir in the pepper cream, season with salt and pepper, and finish with cold butter, olive oil, and grated cheese.

To Finish

Plate the risotto and serve garnished with chili rings, chives, and Pecorino cheese.
Tip:
This risotto is an excellent side dish for roasted poultry.