Recipe: risotto with chicken and peppers

Today's recipe is my utlimate comfort food:  not only it in devouring it, but also in making it.  The constant, brainless activity of stirring the rice is just so relaxing for me, it's perfect for a evening, when I cannot even think straight anymore.  It's good to know that there are recipes for just such occasions... 
As with most things, it is essential that you have everything ready before you start.  You can thus enjoy the whole process ...

Risotto with chicken and peppers

60g risotto rice

200g warm stock (veg/chicken)

pinch rosemary

pinch smoked paprika

pinch kurkuma

salt

1tsp butter/oil

100g cooked chicken, thinly sliced

2-3 roasted peppers, thinly sliced (mine were from a jar)

1 tbsp mascarpone

2 tbsp shredded emmenthal

Print recipe

Warm butter/oil in a saucepan, in medium heat.  This is crucial, because you won't get risotto any other way.  Add condiments and stir.  Add rice, stir again. (as I said, a lot of stirring involved...).  Add about a ladleful of the warm liquid. Continue stirring until the rice has absorbed almost all of it.  Add chopped chicken and peppers.  Continue by adding ladlefuls of the stock, and stirring until the liquid is absorbed before you add the next ladleful.  This will take about 20 minutes, but the end result will be quite worth it!  Once the last ladleful is almost absorbed, turn off the heat.  Add the mascarpone and stir one last time.  You can serve it as is - but if  you're like me, you will need a bit of shredded cheese to finish up a lovely dish...