I like to think of this dish as a perfect union between Italy and Spain—a classic dish from one country, spiced up with flavors from the other. I’ve been having a bit of a love affair recently with pipérade—a smoky red pepper sauce from Basque country, which has become condiment-like in my repertoire, appearing in anything and everything on my plate. This particular combination is one I’ve come back to again and again. The hot smoked paprika (known as pimentón in Spain) in the red pepper mixture adds an unexpected twist to rich, creamy risotto. The dish is finished with freshly grated Parmesan and torn basil leaves to offset the heat, and the end result is thoroughly satisfying, if more intense than your everyday veggie risotto.

Share: