Red bell pepper potato and corn risotto

6 servings

Ingredients

Quantity Ingredient
1 pounds Russet potatoes; peeled and cut into
; 1/4-inch dice,
; about 3 cups
Diced)
1½ cup Fresh corn kernels; about 3 ears
2¾ cup Red bell pepper juice; see note below
1½ teaspoon Hungarian paprika
¼ teaspoon Cayenne pepper
1 tablespoon Lemon juice; or as needed
3 tablespoons Heavy cream
6 tablespoons Unsalted butter; cut into 6 pieces
½ cup Freshly grated Parmesan
¾ teaspoon Salt
¼ teaspoon Fresh ground white pepper
1 Sprig fresh chervil; for garnish
12 Scallions; trimmed and grilled
; until lightly
; charred, for
; garnish

Directions

Red bell pepper juice:

Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.

In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about ⅓. Add a teaspoon of the lemon juice, taste, and add more if needed. Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnishe with a few sprigs of chevril and 2 grilled scallions.

Yield: 6 servings.

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