Perfect risotto is easy to make; the key is to be sure the stock is fully incorporated after each addition and to avoid overcooking the rice. If you prefer, you may use Parmesan instead of Asiago cheese in this recipe.
Choose peppers according to availability and preference; Italian frying peppers, Anaheim chiles, and bell peppers are good options. Keeping the stems intact, split thin, long peppers in half -- retain seeds of spicy chiles if more heat is desired -- or quarter large bell peppers lengthwise. Instead of Asiago, try other good melting cheeses, such as provolone or mozzarella.