14oz bell peppers
1 medium onion, finely chopped
1 tbsp extra-virgin olive oil
1/4 cup butter
12oz peeled and chopped fresh tomatoes
1 tsp dried oregano
salt and freshly ground pepper to taste
2 cups short grain rice (preferably Italian arborio)
4 cups beef stock
1/4 cup freshly grated Parmesan cheese

Wine: a dry white

Instructions

- Clean the bell peppers, removing the seeds and core. Slice each one in 4-6 pieces and place under the broiler until the skins are blackened.
- Remove the skins and rinse the bell peppers. Cut in thin strips.
- In a heavy-bottomed saucepan, sauté half the onion in the oil and half the butter until soft.
- Add the tomatoes, bell peppers, oregano, salt and pepper and cook over a low heat until the sauce reduces.
- Sauté the remaining onion in a large skillet with half the remaining butter. Add the rice and stir in 1/2 cup of the stock. Cook, stirring often, until the stock is absorbed. Continue adding the stock, 1/2 cup at a time, stirring often until each addition is absorbed, until the rice is tender: 15-18 minutes.
- Add the bell pepper sauce to the rice about halfway through the cooking time. Stir in the Parmesan just before serving.