Ingredients for 4 people
- 320g of Vialone Nano rice
- 1 yellow and 1 red bell pepper
- 50g of arugula salad
- 1 yellow onion
- 60g of fresh scamorza (or smoked Mozzarella)
- white wine
- olive oil
- broth
- bay leaf
- salt
Directions
- Wash, dry the peppers and massage with a drizzle of oil
- Roast them in the oven for about 12-20 minutes at 392° F.
- Transfer them to a paper bag and let it cool.
- Remove the skin, the stalk and the part with the seeds.
- Keep aside the filtered vegetable liquid.
- Divide the pulp into strips.
- Place half of the peppers in a bowl and let them flavour with a drizzle of oil and a few chopped arugula leaves.
- Shred the other half of the peppers.
- Add salt at the last moment, before using.
- Coarsely grate most of the scamorza and set aside some in small pieces.
- Toast the rice with the onion cut into julienne strips, and a drizzle of oil and a bay leaf.
- Sfumare with wine.
- Add salt and continue cooking, adding broth, the shredded bell peppers and the leftover arugula, stirring occasionally.
- Let it rest for a few minutes, then stir in the scamorza cheese and a drizzle of oil.
- Serve, accompanying with the bell pepper and arugula mix, and the leftover scamorza.
