Ingredients
The following ingredients have 4 Servings
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Instruction
- <p>Wash and dry the peppers. Cut them into quarters and remove and discard the seeds, cores and white ribs. Cut them into thin strips about 2cm long. Set aside.</p> <p>In a heavy-bottomed saucepan heat the butter and 2 tbsp of the oil. Throw in the garlic and half the parsley and, when they begin to sizzle, add the strips of pepper and cook for 5 minutes. Mix, in the chopped tomatoes and continue cooking for a further 5 minutes, stirring frequently.</p> <p>Meanwhile, in a separate saucepan bring the stock to a simmer.</p> <p>Add the rice to the <em>soffritto </em>– frying mixture – and cook, stirring the whole time, for a minute or two. Now begin to add the simmering stock gradually, a ladleful at a time. Wait to add each subsequent ladleful until the previous ‘ one has nearly all been absorbed.</p> <p>When the rice is nearly done, season with the chilli powder and salt and pepper to taste. Draw the pan off the heat and stir in the remaining 2 tbsp of oil and the rest of the parsley. Transfer to a heated deep serving dish, sprinkle with the basil leaves and serve at once.</p>
