Roasted pepper risotto with smoked scamorza

Ingredients

For 1 serving

• Carnaroli rice80 g
• Bell peppers1
• Onion30 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Scamorza30 g
• Basil4 g
• White wine40 ml
• Paprikato taste
• Saltto taste

Contains: lactose, celery, sulphites,

In season: June – September

Method

1. Preheat the oven to 220 °C (fan). Wash the pepper, put it whole on a lined baking tray and roast it for 20 minutes, turning halfway, until the skin is dark and wrinkled.
2. Meanwhile heat the vegetable stock in a small pan and keep it hot over the lowest heat. Peel and finely chop the onion and dice the scamorza.
3. When the pepper has been in the oven for 10 minutes, heat the olive oil in a saucepan over medium heat and fry the onion for 3 minutes, until translucent; add the rice and toast it for 2 minutes, until the grains are glossy, then deglaze with the white wine and let it evaporate. Cook, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often.
4. As soon as the pepper is done, seal it in a covered bowl for 5 minutes so the steam loosens the skin; peel it, remove the seeds and stalk, blend half with a splash of stock and cut the rest into strips.
5. Add the pepper purée and strips to the rice and finish cooking for 17 minutes in total, until the rice is al dente and creamy; taste and adjust the salt.
6. Off the heat, stir in the scamorza, a pinch of paprika and torn basil, until the scamorza turns stringy.