Pepper Risotto

In a large saucepan, bring stock to a simmer.

In another large saucepan, heat olive oil over medium heat and add onions and garlic. Cook until they being to soften, then add the peppers and sauté until everything becomes translucent, about 10 minutes. Add rice, stirring to cover the grains with oil. Heat until grains start to crackle. Add wine and cook until liquid is almost gone. Add a ladle full of hot stock, stir, and cook gently until liquid has been absorbed. Continue adding stock, ladle by ladle, until rice is cooked through but still a little chewy. You may not use all the stock.

Continue for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock and the Parmesan.