Sauce mise en place
I was divided about how to use the great looking veggies; I wanted to use them in this dish, but I didn’t feel great about peppers and tomato in the risotto itself. I wanted a clean flavor, and I felt that more ingredients would have detracted. Also, risotto often likes a little sauce, so in the veggies went. Here they are with bay, fennel seed, and chili flakes. I cooked them until they were soft, and added the tomatoes. Then I pureed the whole mess, adjusted the seasoning for my sauce. The flavors were super clean and delicious.
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