Makes 4-6 servings. Difficulty
1 red bell pepper 4 cups gf chicken broth 3 garlic cloves, 2 peeled and smashed, 1 minced 1 dried chipotle pepper 1 teaspoon salt 1 can black beans, drained 2 teaspoons olive oil 2 shallots, chopped 1 cup arborio rice 1/2 cup dry white wine Salt and freshly ground black pepper 2 Tablespoons unsalted butter 1/4 cup Parmigiano-Reggiano cheese, grated
Preheat the broiler. Place the red pepper on a baking sheet and place under broiler as close to heating element as possible. Broil the pepper, turning after each side has completely blackened. Remove the pepper from broiler and place in a bowl. Cover tightly with plastic wrap and let steam for 10 minutes. Peel the blackened outer skin off the pepper and remove stem and seeds. Cut the roasted pepper into 1 inch pieces. Set aside.
In a medium saucepan, combine gf chicken broth, 2 smashed garlic cloves, chipotle pepper and salt. Bring to a boil. Reduce heat and simmer gently for 10 minutes. Add beans and continue to simmer gently for 10 minutes. Drain beans, reserving liquid. Discard garlic and chipotle pepper. Return stock to saucepan and keep warm over low heat.
In a medium saucepan, heat olive oil over medium heat. Add minced garlic clove and shallots and fry slowly for about 4 minutes or until soft. Increase heat to medium-high and add rice; stirring constantly. Add wine and cook, stirring constantly, until wine has almost completely cooked off. Reduce heat back to medium. Add about 1/2 cup of the warm reserved stock to rice; stirring constantly. Once rice has absorbed almost all of the liquid, add another ladle of stock. Repeat this process until rice, when tasted, is al dente. Stir in reserved black beans and roasted pepper. Adjust seasonings to taste with salt and freshly ground black pepper. Remove pan from heat and add 2 tablespoons of unsalted butter and parmesan cheese. Stir gently. Place the lid back on pan and let the risotto sit for 2-3 minutes. Serve immediately.