1 tb Olive oil
2 tb Butter
1 sm Onion, peeled and chopped
1 md Red bell pepper, seeded
And finely chopped 2 md Cloves garlic, minced
1 1/2 c Arborio rice
1/4 ts Hot red pepper flakes
5 c Chicken broth, heated
8 Pitted kalamata olives,
Coarsely chopped 6 Sun-dried tomatoes packed in
Oil, drained and slivered 1 c Shredded part-skim
Mozzarella 1/4 c Finely chopped parsley
2 tb Grated Parmesan cheese
1. In a large skillet, preferably nonstick, or large pot, heat the oil and
butter over medium heat until hot. Add the onion and red pepper; saute 5 minutes. Add the garlic and saute an additional minute. 2. Stir in the rice and hot pepper flakes. Cook, stirring, 2 minutes.
Slowly start to add the liquid, about a ladleful at a time. Cook, covered, over medium-low heat, 10 minutes, stirring occasionally. Add the liquid slowly and stir often. Wait until the liquid has been absorbed each time before adding the next ladleful. Repeat the cooking process, covered, 10 minutes. 3. Uncover and add the olives and sun-dried tomatoes. Continue adding the
liquid and stirring often. The risotto should cook in about 30 minutes. (The finished risotto should be creamy, with a little chewiness at the center of the rice.) 4. Add the mozzarella, parsley and Parmesan, stirring until the cheese has
melted.