Risotto With Roasted Tomato and Red Peppers and Trevisano

• 5 cups chicken stock

• 6 tablespoon olive oil

• 1 tablespoon garlic

• ½ lb carnaroli rice

• ½ cup white wine

• ½ cup Parmesan cheese

• ½ cup salt and pepper

For the Red Pepper Puree

• 4 red bell peppers

• ¼ cup olive oil

• ½ cup chicken stock

• ½ cup salt and pepper

For the Trevisano Salad

• 2 head trevisano

• ¼ lb pancetta

• 2 tablespoon olive oil

1. In a large, heavy stockpot, heat the olive oil over medium heat.

2. Add the garlic and cook for 3 to 5 minutes, until golden brown.

3. Using a slotted spoon, remove the garlic from the oil and discard.

4. Raise the heat to medium-high, add the rice, and stir for about 15 seconds, or until the grains are well coated with oil.

5. Add the wine and stir constantly, being careful to scrape the sides and bottom of the pan gently so that the rice does not stick.

6. When the wine is almost gone, add ½ cup of the simmering stock and stir until the stock is nearly absorbed by the rice.

7. Repeat, adding ½ cup of the stock after each preceding amount has been almost absorbed, until all the stock is used. The entire process will take 17 or 18 minutes. It is very important to stir the rice constantly for even cooking and a creamy texture, although it will remain al dente.

8. Mix in red pepper puree to finished polenta and top with Trevisano salad.

For the Red Pepper Puree

1. Rub peppers with oil, place on a baking sheet and bake in a 350° oven for about 20 minutes.

2. Immediately place roasted peppers in a bowl and cover with Saran Wrap to steam peppers.

3. Allow peppers to cool and remove skin.

4. In a blender, add peppers, chicken stock, salt and pepper and blend until smooth.

For the Trevisano Salad

1. Sauté pancetta in olive oil until crispy.

2. Add single leaves of Trevisano and pancetta to a mixing bowl, toss, and top with risotto.