Recipe for Red Bell Pepper, Potato and Corn Risotto 
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Yield:
6
Ingredients:
Amount Ingredient
1 lb Russet potatoes peeled, and
cut into 1/4" dice - (abt 3 cups diced)
1/2 cup fresh corn kernels - (abt 3 ears)
3/4 cup red bell pepper juice see * Note
1/2 tsp Hungarian paprika
1/4 tsp cayenne pepper
1 tbl lemon juice or as needed
3 tbl heavy cream
6 tbl unsalted butter cut 6 pieces
1/2 cup freshly-grated Parmesan
3/4 tsp salt
1/4 tsp freshly-ground white pepper
Fresh chervil sprigs for garnish
12 x scallions trimmed, and
Instructions:
Instructions: * Note: Take about 7 red peppers, stem and seed them, then put through an extractor-type juicer.

In a large non-reactive sucepan combine the potato cubes, corn kernels, pepper juice, paprika and cayenne. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes or until the potatoes are just tender and the juice is reduced by about 1/3. Add a teaspoon of the lemon juice, taste, and add more if needed.

Continue to reduce and, when the mixture is almost dry, add the cream and reduce the heat to low. Cook for 1 minute more, stir in the butter, and remove from the heat. Stir in the Parmesan, salt, and pepper. Serve immediately in warmed bowls, garnished with a few sprigs of chevril and 2 grilled scallions.

This recipe yields 6 servings.

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