For the purée: bake the peppers in the oven until their skin can be easily removed, blend them with a little ice to preserve their color and then sift them out. For the risotto: Cook the vegetables in a pan without oil until they are toasted, then add boiling water to create a vegetable stock solution that will then be iltered into a pot of boiling water to obtain a vegetable broth. Sauté the shallots in a pan with olive oil, add the rice, toast it with the shallots for one minute and then add some passito white wine on a high lame. Lower the lame and cook the rice by gradually adding the vegetable broth. After 13 minutes add 4 chunks of spicy gorgonzola. Turn the lame of only when all the cheese is melted and, then, stir in a tablespoon of butter. Meanwhile, warm up the pur´ed bell peppers in a double boiler and spread it on a plate, then put the rice in the center of the plate and garnish it with a sprinkle of inely minced skin of the peppers that had been previously dried in the oven.