Ainsley’s red pepper Camembert risotto

Method

1. Preheat the grill. Cut the peppers in half and remove the seeds, stalk and inner membrane. Sprinkle a roasting tin with salt and a drizzle of the olive oil. Place the peppers, cut-side down, in the tin and drizzle over a little more oil on top. Cook under the grill for about 10 mins or until the skins are blackened and blistered.
2. Transfer the pepper halves to a bowl with tongs and cover with clingfilm - this will help the skins to steam off. Leave to cool completely, then peel away the skins and discard.
3. Roughly chop the pepper flesh and place in a food processor. Blend while pouring 3tbsp of the olive oil in through the feeder tube to make a smooth purée. Transfer to a jug and cover with clingfilm. Set aside until needed.
4. Heat the stock in a pan and bring to a gentle simmer. Heat a heavy-based pan. Add 2tbsp of the oil, then add the onion and cook for 2-3 mins, stirring, until softened but not coloured. Stir in the rice and cook for 30 secs to 1 min, until the oil has been absorbed and the rice grains are translucent.
5. Add a ladleful of the simmering stock to the pan, stirring continuously until all the liquid has been absorbed. Continue adding ladlefuls of the stock, stirring all the time, and making sure that the previous addition has been almost absorbed before adding the next. After about 18 mins, when the rice is nearly cooked, stir in the red pepper purée and cook for a few more minutes, still stirring.
6. Meanwhile, cut each Camembert or goats' cheese in half and drizzle over a little olive oil with a good grinding of black pepper. Place under the grill for 2-3 mins until bubbling. Taste the rice - it should be just cooked (al dente), and then season to taste. Ladle into warmed, wide-rimmed bowls and sit a piece of the bubbling cheese on top of each one to serve.

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