1 Red Pepper (Cut in half and de-seeded, roasted in the oven and deskinned)
Salt and pepper to taste
Melt the butter in a heavy based saucepan. Heat the stock to just below boiling point
Stir the rice into the butter and continue to stir for a minute or two until the rice becomes slightly translucent
Stir the wine into the rice and butter mixture and continue to stir until all the liquid is absorbed
Add in the stock, a laddleful at a time. Once the rice is tender, take the mixture off the heat. If you find that your risotto needs a little extra liquid it is fine to top up with water and if you find the rice is cooked to 'al-dente' before all the stock is absorbed, then stop at that point.
Gently pan fry the red pepper strips in a little oil or butter
Crumble in most of the goats cheese and stir through. Allow the risotto to sit for a few minutes. Taste and adjust the seasoning
Serve with strips of red pepper, a little ham and some French goats cheese crumbled on top.