Red honey risotto alla Mamma
Quarter the bell peppers, core them, peel with a potato peeler and dice finely. Peel and finely chop the onion, then sauté in 30 g of butter until glassy. Add the rice, brown it quickly and stir in some hot broth until the rice has fully absorbed the liquid. Stir in the paprika and gradually add the remaining broth until the rice is firm to the bite (al dente) and the risotto is creamy.
Melt 30 g of butter and the honey in a pan and sauté the diced pepper until glassy, then season with the lime juice, salt and pepper. Cut the chives into little rolls and add.
Just before the risotto has finished cooking, stir in 20 g of butter and 40 g of grated Parmesan cheese, then season with salt and pepper. Fold in the bell peppers and sprinkle over the remaining Parmesan cheese to serve.