- 6 cups vegetable stock or water
- 1 cup of Campanini Arborio
- 2 tablespoons + 2 teaspoons Villa Manodori Lemon Oil
- 1 leek white part only, thinly sliced
- 1 small sprig of rosemary + additional for garnish
- 2 cups
- ½ cup dry white wine
- juice of 1 lemon, freshly squeezed
- zest of 1 lemon, finely grated
- ¼ cup Pecorino – Romano, finely grated + additional for serving
- , to taste
- white pepper, freshly milled, to taste
- lemon slices for garnish
- 3 bell peppers (green, yellow and red )
- shredded mozzarella cheese
Time: 1 hour
Make the Risotto
- Bring the stock to a simmer in a saucepan.
- Heat 2 tablespoons of Villa Manodori Essenziale Lemon in a sauté pan or flameproof casserole over medium heat. Add the leek. Let it soften for a minute or two but do not brown.
- Raise the heat to medium–high and stir in the rice, until well coated with oil. Keep stirring the rice as you toast it. When most of the grains have turned an opaque white, add the rosemary sprig. Pour in the wine. Keep stirring until the rice has absorbed all the wine, then stir in one ladle full of stock.
- Stir until it is absorbed.Continue ladling and stirring in broth until the rice is al dente, about 20 minutes. Taste a grain. It should have a creamy exterior and be resistant at the core. The risotto should be creamy, not soupy. Add another ladle of broth if needed.
- When the rice is ready, stir in the lemon zest, juice, and 2 teaspoons of lemon-infused olive oil. Blend in the grated cheese. Turn off the heat, cover and let it sit for five minutes. Give it a few twists of the pepper mill and taste for salt.
Stuff the Peppers
- Preheat oven to 425
- Cut each pepper in half. Remove the seeds and ribs. Lay then in lightly oiled casserole and fill them with the lemon risotto.
- Cover the casserole with foil. Bake for 30 minutes. Remove the foil and top the stuffed peppers with shredded mozzarella cheese. Pop them back in the oven until cheese is bubbly and begins to brown.
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