About 20 to 30 minutes before you’re ready to start the risotto, line a rimmed baking sheet with aluminum foil and place the whole peppers on it.

Turn your oven broiler on high, and place the peppers under it, letting the peppers char. Turn them to char them on all sides. (Watch them carefully.)

When they’re charred all the way around, carefully place them in a glass bowl, cover it with plastic wrap, and let it set until they’re cool enough to handle easily.

When you’re ready to start, pull off as much of the charred skin as you can, slice the peppers into quarters and remove the stem and seeds.

Heat the oil in a large skillet over medium heat. Add the onions, and saute until they are soft but not browned. Stir in the garlic and saute for a couple minutes.

While the onions cook, add the peppers and approximately half of the stock to a food processor or blender. Blend until the mixture is smooth.

Pour the rice into the skillet with the onions, and stir to coat it in the remaining oil.

Turn the heat to medium-high, and pour in the wine. Stirring regularly, let the wine completely evaporate, and then add in the pepper/stock mixture.

Pour the rest of the stock into the food processor/blender cup to rinse the rest of the peppers out of it, and pour it into the skillet, as well.

Add salt and pepper, to taste.

Stir in the red wine vinegar.

Bring the mixture to a boil, and then lower the heat to a simmer, stirring occasionally and letting it cook for 20 minutes.

Remove the risotto from the heat and stir in the butter and parmesan. Add more salt and pepper, if desired.

We sauteed some sliced baby bella mushrooms and shrimp and served that on top of our risotto to make it a full meal.