RISOTTO STUFFED BELL PEPPERS

Serves:  


INGREDIENTS :

calc4 red or orange bell peppers
calc1 tbsp PRIMO Extra Virgin Olive Oil
calc1 large onion, finely chopped
calc1 2/3 of PRIMO Arborio Rice, washed
calc15 strands of saffron
calc 2/3 cup of white wine
calc3 ¾ cups of hot vegetable or chicken stock
calc3 tbsp of butter
calc 2/3 cup of grated pecorino cheese
calc1 ¾ oz Italian sausage, chopped
calc7 oz of mozzarella cheese, sliced
calc info

list

PREPARATION:

Cut the bell peppers in half, retaining some of the stalk. Remove the seeds. Place the bell peppers, cut side up, under a preheated broiler for 12-15 minutes or until softened and charred.

Meanwhile, heat the oil in a large skillet. Add the onion and cook for 3-4 minutes or until softened. Add the rice and saffron, stirring to coat in oil, and cook for one minute.

Add the white wine and hot stock gradually, one ladleful at a time, making sure all the liquid has been absorbed before adding the next ladleful of liquid. When all of the liquid is absorbed, the rice should be cooked and tender. Test by tasting a grain. If it is still crunchy add a little more water and continue cooking. It should take at least 15 minutes to cook.

Stir in the butter, pecorino cheese, and the chopped Italian sausage. Spoon the risotto into the bell peppers. Top with a slice of mozzarella and broil for 4-5 minutes or until the cheese is bubbling; serve hot.

COOK'S TIP:Use tomatoes instead of the bell peppers if you prefer. Halve 4 large tomatoes and scoop out the seeds. However there is no need to roast the tomatoes.

PREPRATION TIME: 50 minutes


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