Red pepper cream sauce Risotto with Burro Occelli® and Cusié®

Roast the peppers in the oven for 25-30 minutes, place in a plastic bag and leave for 15 minutes; peel, remove the seeds, blend the pulp and adjust with salt
Chop the shallot and sauté in the Occelli ® butter, add the rice and toast for 1 minute, deglaze with the wine and allow to evaporate
Add a ladle of hot stock and start cooking the rice, stirring often and adding a little stock at a time
When the rice is al dente, remove from the heat, add the red pepper cream sauce and ¾ of the Cusiè® cheese, amalgamate the whole and cover with a lid, leave to rest for 1-2 minutes
Serve the risotto and garnish with the remaining cheese