Bell Peppers Stuffed with Saffron Risotto

3 cups vegetable or chicken broth
1 cup dry white wine
1/4 teaspoon saffron threads
1 1/2 tablespoons olive oil
1 large yellow onion, chopped

1 cup Arborio rice or medium-grain white rice
1/3 cup grated Parmesan cheese (about 1 ounce), plus extra for topping

4 tablespoons pine nuts, toasted        

 

Method

1. Preheat oven to 375°.

2. Bring broth to boil in heavy medium saucepan.  Add saffron threads to broth and bring to simmer.

3. Heat olive oil in another heavy medium saucepan over medium heat. Add onion and stir until soft, about 5 minutes.  Add rice and stir until translucent, about 2 minutes.

4. Add wine and stir until absorbed.  Add about ½ cup of the simmering broth to the rice mixture, stirring constantly, until the liquid is absorbed.  Continue adding broth, ½ to 1 cup at a time, until all broth has been used. The whole cooking process should take about 20-25 minutes. The rice should be tender, but firm, or al dente, in the center; test it by biting into some grains. When the rice is done, remove the pan from the heat and stir in cheese and pine nuts.

5. Spoon risotto into pepper halves, top with parmesan cheese and place in a baking dish.  Cover with foil and bake, about 35 minutes, or until peppers are soft and cheese has browned.