Cacciatore Risotto Stuffed Sweet Chillis

I bought some long sweet chillis from some farmers markets and some great cacciatore and well, it just made sense. Capsicums work just as well. Easy and full flavoured.

1 cup risotto rice
1/2 an onion finely diced
1 clove garlic thinly sliced
1 clove garlic minced
1/2 stick celery finely diced
1/3 cacciatore sausage finely diced
Splash of wine
2 cups chicken stock
2 or 3 long chillis
1/2 bottle passata
Lemon juice and rind
3 tbs grated parmessan
Some basil
1 tbs butter
Salt and pepper
1 tbs extra virgin olive oil

Heat the stock in a saucepan to simmering, flavour it some sliced garlic and celery stick ends. Melt the butter over medium high in a medium sized saucepan. Sauté the onion, celery, minced garlic and minced cacciatore. When translucent and fragrant add in the risotto grains and toast, tossing for a minute or two. Splash in the wine and when almost absorbed add in a couple of ladles of stock, stirring occasionally until almost absorbed, then repeat until you are down to the last couple of ladles worth. Should take about 18 minutes. Turn off the heat, ladle in the last of the stock and add in the parmessan, as much lemon rind as you think (maybe 1 tbs), a good squeeze of juice and stir. Check for seasoning and and add more of whatever is missing (salt and pepper or lemon juice). Add the lid, remove from the heat and allow to cool. Heat an oven to 180C.
Remove the top of each chilli or capsicum and carefully remove the seeds with a sharp paring knife. Fill the chillis with as much risotto as you can and secure the lid with tooth picks.
Pour the extra virgin into a small roasting dish, pour in the passatta, sliced garlic and some sliced basil. Stir to combine. Add in the stuffed chillis and rub with a little oil. Roast in the oven for about 15 minutes or until the chillis are softening and a little coloured. Remove, slice on an angle, place on plates and top with a little sauce and maybe a squeeze of lemon.