Creamy Red Pepper & Robiola Cheese Risotto

1. Remove the stems, seeds, and membranes from the bell peppers, then slice them into strips. Thinly slice the onion.
2. Heat the olive oil in a large skillet over medium-low heat. Add the onion and cook until soft and translucent.
3. Add the sliced peppers, season with salt, and cook until they are very tender and lightly caramelized.
4. Transfer the peppers to a blender and blend until completely smooth. If needed, add a splash of hot water to achieve a silky consistency.
5. In a large saucepan, toast the Carnaroli rice over medium heat for about 2 minutes, stirring frequently.
6. Begin cooking the rice by adding one ladle of hot water at a time, stirring occasionally and allowing the liquid to absorb before adding more. Cook for about 8 minutes.
7. Stir in the red pepper purée and continue cooking, adding more hot water as needed until the rice is tender and creamy (about 16–18 minutes total).
8. Remove the pan from the heat. Stir in 2 tablespoons of robiola, a few fresh thyme leaves, a drizzle of olive oil, and the rice vinegar. Mix vigorously until the risotto becomes smooth and creamy.
9. In a small bowl, soften the remaining robiola with a splash of hot water, stirring until it forms a smooth cream.
10. Spoon the risotto into serving bowls and finish with the robiola cream and a few fresh thyme leaves.

Enjoy!