Voghera-style risotto

Do you know it? It's the risotto alla voghera. It is prepared with the delicate pepper of Voghera, sweet and fragrant. The Voghera risotto is prepared with the delicate pepper of Voghera: the püvrón biänc äd Vugherä. It is a variety of cubic shaped pepper, mainly with four ribs and a particular very light green color (so much so that it is also called white) which in the advanced stage of ripening turns yellow with orange streaks. The goodness of this pepper lies in its particularly thin pulp, not very watery and therefore very tasty.

Ingredients

1 litre meat broth

320 g Carnaroli rice

80 g butter

80 g Grana Padano 

2 Voghera peppers

1 shallot

white wine

salt

Pepper

Procedure

For the recipe for risotto alla vogherese, peel the shallot, chop it and brown it in a saucepan with a knob of butter. Clean the peppers, removing seeds and white filaments, cut them into lozenges and add them to the sauté. Let them flavor for 2 minutes, wet them with a ladle of broth and cook them until they have softened and the liquid has evaporated. Take 1 tablespoon of peppers from the pan and set them aside to decorate the dish at the end. Toast the rice in the pan with the shallot and peppers, deglaze with a splash of white wine and cook the rice, adding the broth a little at a time. Turn off the heat, season with salt and pepper, then stir in the remaining butter and grated parmesan cheese. Let the risotto rest covered for 5 minutes, then serve it with the peppers kept aside and a grind of pepper.