Put the broth in a saucepan to heat and keep at a boil but trying do not boil, so that it does not evaporate excessively. Chop the chives very finely and chop the roasted peppers (homemade or purchased), without seeds and reserving the juices.

Heat two or three tablespoons of oil in a very not wide casserole or high skillet and add the chives with a pinch of salt. Let poach no rush to reduce, transparent and is very tender, but not toasted.

Add the rice, raise the heat a little and stir well with a pinch more salt, to be roasted. When it acquires a pearly touch, wash with the wine and let the alcohol evaporate. Then add the peppers and the tomato paste.

Stir well and start adding the broth with the usual risotto technique, little by little, without soaking it but without making it dry. Stirring occasionally, until the rice is at its point (see instructions on the package).

Turn off the fire, add the butter and a tablespoon or two of cheese freshly grated, stir and let the rice melt and “butter”. Serve immediately with ground pepper and more cheese. to taste.