geoff's 20 minute risotto

it takes at least 40 minutes. don't ask.


soak 1 cup of dried chanterelle mushrooms in enough chicken stock and sauvignon blanc to cover, preferably overnight.

cut the tops off 6 red peppers and clean out seeds. save the tops and set the peppers aside for roasting later.

chop the red pepper tops, one yellow or orange pepper, 4 shallots and 3 cloves of garlic and saute in olive oil until peppers are soft. set aside.

remove the mushrooms from the liquid, and finely chop. save the liquid and add it to

6 cups of chicken broth and 1 1/2 cups sauvignon blanc then bring to a boil. meanwhile,

saute 1 1/2 cups arborio rice in 1/4 cup olive oil for 5 minutes in a large pan.

pour 1/3 of the broth into the rice, reduce heat to simmer until liquid is 2/3 absorbed, about 10 minutes covered, repeat process until liquid is used and absorbed

after the rice has cooked about 30 minutes, add the chopped mushrooms, then 5 minutes later add the pepper/shallot mixture. finally stir in 3 cups of baby spinach



stir the spinach into the rice then turn off the heat. let the rice sit covered, while you

grill or roast the red peppers until soft, with lovely grill marks.

stuff the peppers with the risotto; place the peppers on top of a mound of risotto and serve topped with freshly grated parmesan cheese.

be careful, the peppers can be warm to the touch.


see how hot they really are....