Ambrosiac musings of a food maniac

Risotto is probably the king of Italian cooking for me. Its texture when done right is amazingly soft while not being too heavy and allowing you to enjoy a myriad of different tastes - the rice, the stalk, the cheese, the vegetables, the wine...

My twist on the good old creamy orange goodness includes a pinch of chili hotness and a hint of roastness from the bell pepper.

The name translates to "Pappardelle with cream of sweet bell peppers". I hope I got it right - anyone from Italy care to comment?