Festive Risotto

• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 1 cup finely chopped sweet red peppers
• 5 cups chicken broth, preferably homemade
• 1 1/2 cups imported Italian arborio rice
• Salt and freshly ground black pepper
• 2 ounces fresh mozzarella cheese, in tiny cubes
• 1/4 cup fresh basil leaves, cut in chiffonnade (thin slivers)
• Freshly grated Parmesan cheese

1. Heat butter in a large, heavy saucepan.
2. Add onion and saute until tender.
3. Stir in peppers.
4. While the onion and peppers are cooking bring the broth to a simmer in a separate saucepan.
5. Add the rice to the onions and peppers and stir until well coated with the butter and other ingredients.
6. Season with salt and pepper.
7. Add about one-half cup of the broth to the rice and cook, stirring slowly, until the broth has been absorbed by the rice.
8. Adjust the heat so the broth continues to simmer when it is added.
9. As the broth is absorbed add more and continue to do so, stirring it into the rice until the rice is just barely tender and is surrounded by an almost creamy moistness.
10. This should take 20 to 25 minutes.
11. Fold in the mozzarella and basil and serve at once, passing the Parmesan cheese alongside.

butter, onion, sweet red peppers, chicken broth, rice, salt, mozzarella cheese, fresh basil, parmesan cheese

Taken from cooking.nytimes.com/recipes/1094 (may not work)