Hot Italian Banana Peppters Stuffed with Herb Risotto Celebrity recipe

by Chef Scot, The VegiTerranean, Akron, OH

This recipe by Chef Scot and is straight off the fine dining menu at The VegiTerranean in Akron, OH.

  • Vegan (492)
  • Dairy Free (including lactose and casein) (455)
  • Soy Free (396)
Submitted by admin on October 31, 2011 - 11:09am
Servings: 
6
Preparation Time: 
45 minutes
Ingredients: 
For the Risotto:
1 cup olive oil
1 medium yellow onion, finely diced
8 cups Arborio rice
½ (750ml) bottle dry white wine
8 cups simmering water
For the Peppers:
12 medium to large hot Italian banana peppers
2 cups Tofu Ricotta
2 cups shredded Daiya mozzarella cheese
1 tablespoon minced shallot
1 tablespoon garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
For the Basil Lime Sauce:
2 cups dry white wine
1 clove of garlic, minced
1 tablespoon minced shallot
2 teaspoons sugar
2 tablespoons fresh lime juice
1 cup fresh basil, chopped
3 tablespoons chilled Earth Balance, cut into bits
To Serve:
Chopped fresh basil
Chopped fresh parsley
Instructions: 

Make the Risotto:
Place a large pot over medium heat. Add the oil. When the oil is hot, add the onion and sauté until soft and translucent, 5 to 7 minutes.

Add the rice and stir with a wooden spoon until the grains are opaque and very hot but not browned. Pour in the wine and stir until the liquid has been absorbed and the alcohol has evaporated. Add a ladle full of water and stir until it has been absorbed. Add another ladle full of water and continue in this way, always waiting for the rice to absorb the liquid before adding more. After all the water has been added and the risotto is velvety and tender but the grains are still semi-firm to the bite, remove from the heat and let stand, stirring frequently, for 5 to 8 minutes, until thickened.

Transfer to a baking sheet and spread the risotto out to cool for 1 hour. The risotto can be made 3 days in advance and kept, covered, in the refrigerator. Bring to room temperature before proceeding.

Make the Peppers:
Preheat the oven to 400°F. Spray a baking sheet with nonstick cooking spray.

Cut off the top of each pepper, leaving the top intact and setting it aside. Slit each pepper down the middle but not all the way through, and clean out the seeds.

In a large bowl, combine the risotto, Tofu Ricotta, Daiya mozzarella, shallot, garlic, basil, and parsley. Gently stuff the peppers with the mixture; do not overstuff them, or they will cook unevenly.

Heat the oil in a large skillet over medium-high heat. Sauté the stuffed peppers until browned on the bottom, about3-5 minutes. Transfer to the baking sheet and bake for 10 minutes, or until heated through.

Make the Basil Lime Sauce:
Pour off any excess oil from the skillet used to sauté the peppers. Place the skillet over medium-high heat and add the wine, garlic, shallot, sugar, and lime juice. Bring to a simmer and cook until the sauce is reduced by half, about 8 minutes. Remove from the heat and slowly stir in the butter, one piece at a time. Remove from the heat. When the sauce has cooled and thickened slightly, stir in the basil.

To Serve:
Arrange the peppers on a serving platter, or place 2 peppers on each of 6 individual serving plates. Spoon the sauce over the peppers, garnish with basil and parsley, and serve immediately.

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