Instructions: 1. Puree the roasted pepper in a food processor. Set aside.

2. Bring the chicken stock to a boil in a medium saucepan. Reduce the heat to maintain a simmer.

3. Preheat a large, heavy-bottomed pan over high heat. Add the onion and cook, stirring constantly, until translucent, about 1 minute. Add the water and cook 1 to 2 minutes, stirring, until all the water has been absorbed. Add the rice. Cook and stir until browned, about 2 minutes.

4. Reduce the heat to medium-low. Slowly add 1-1/2 cups of the stock, stirring vigorously. When the stock has been mostly absorbed and small craters dot the surface, add another 1 cup. Stir and bring back to a simmer. Stir in the wine. Add another 1/2 cup stock and the roasted pepper puree. Continue to add the remaining stock 1/2 cup at a time, stirring after each addition. After the last addition, keep stirring until the liquid has been absorbed and the rice is creamy. The total preparation should take 20 to 25 minutes from the first addition of stock.

5. Stir in the grated cheese, black pepper, and parsley. Serve a scant 1 cup to each person.

Yield: "6 cups"

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