1 Red Pepper 125 g Alborio Rissotto Rice 75 g Parmesan Cheese (grated) 1 Large Bunch of Fresh Basil 100 ml Olive Oil (approximately) 500 ml Vegetable Stock (approximately) 50 ml Double Cream (approximately) 1 clove Garlic 1 Shallot (chopped) 1 Large Bunch of Fresh Coriander (chopped) Seasoning Basil Oil: 1 Large bunch of basil 100 ml Good olive oil Seasoning Risotto 1. Pan sear and bake (roast) pepper until tender approximately 25 minutes. 2. Chop shallot and garlic and sweat off in a saute pan in a little vegetable stock. 3. Now add the rice and 2 / 3 more ladles of vegetable stock to cover rice. 4. Stir and when rice has absorbed the liquid add another ladle of stock. Continue until the rice is tender. 5. Put pepper into a bowl and cover with cling film - allow the pepper to cool then remove the cling film, peel and seed the pepper. 6. Cut the pepper into thin strips and add this to the risotto. 7. Add the grated parmesan and if necessary - a little more sauce. 8. Add the double cream and season and taste. 9. Add the chopped coriander and serve as per below. Basil Oil 10. Blanch the fresh basil in boiling water for 10 seconds to bring out the colour. 11. Blend basil in the food processor with olive oil trickled into it. 12. Scoop out of the processor and squeeze through a tea towel / cloth to remove all the green oil. 13. Season , taste and serve NOTES : Chef:Steven Saunders