Cooking with Rena Lee

Prep Time: 10-15 min
Cook Time: about 40 min

Yield:4-6

INGREDIENTS:

2-3	large red bell peppers, seeded and halved
3 tbsp	olive oil
1	onion, finely chopped
1	small fennel bulb, finely chopped
2	celery stalk, finely chopped
1/4 - 1/2 tsp	cayenne pepper
1 2/3 cup	risotto rice
1 lb 12 oz	canned chopped tomatoes, drained

DIRECTIONS:

Broil the bell peppers until the skins are charred. Transfer to a plastic bag and twist and seal. When cool enough to handle, peel off the charred skins, working over a bowl to catch the juices. Chop the flesh and set aside, reserving the juices.
Heat the oil in a large, heavy bottomed skillet. Add the onion, fennel, and celery and cook over low heat, stirring occasionally, for 2-3 minutes, or until the vegetables are softened.
Add the cayenne pepper and rice and cook, stirring frequently, for 2 minutes, or until the rice is translucent and well coated.
Stir in the chopped tomatoes and vermouth, if using. The liquid will bubble and steam rapidly. When the liquid is almost absorbed, add a ladleful (about 1 cup) of simmering stock. Cook, stirring constantly, until the liquid is completely absorbed.
Continue adding the stock, about half a ladleful at a time, allowing each addition to be absorbed before adding the next. This should take 20-25 minutes. The risotto should have a creamy consistency and the rice should be tender but firm to the bite.
Stir in the red bell peppers and reserved juices, the crabmeat, lemon juice, and parsley or chervil and heat through. Season to taste with salt and pepper. Serve to risotto immediately, with a side salad.